Beef Stroganoff

Cook Time: 30 Min.

Serving Size: 3/4 Cup Makes: 10/25/50/100 Servings Cook Method: Bake Cook Temp.: 350°F

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Nutritional Content

Allergens: AllergenMilk; AllergenWheat; AllergenEggs; Tomato; Onion; Beef

Calories: 380 Kcal

Carbohydrates: 27 g

Protein: 22 g

Total Fat: 21 g

Calcium: 250 mg

Sodium: 530 mg

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Ingredients

10 Servings

• 1 lb 9 Oz Beef, Ground 80- 85/20-15 Raw

• 2 1/3 Cup Tomato, Sauce Cnd

• 1/2 tsp Pepper, Black Ground

• 10 Oz Noodles, Egg Dry

• 4 Oz Onion, Green/Spring/Scallions

• 2/3 Cup Sour Cream, Real Bulk

• 7.5 Oz Cottage Cheese, 2% Fat

• 1/4 tsp Pepper, Black Ground

• 7.5 Oz Cheese, Cheddar White Sharp Block

25 Servings

• 3 lb 16 Oz Beef, Ground 80- 85/20-15 Raw

• 1 1/2 Qt Tomato, Sauce Cnd

• 1 1/2 tsp Pepper, Black Ground

• 1 lb 9 Oz Noodles, Egg Dry

• 10 Oz Onion, Green/Spring/Scallions

• 1 1/2 Cup Sour Cream, Real Bulk

• 1 lb 3 Oz Cottage Cheese, 2% Fat

• 3/4 tsp Pepper, Black Ground

• 1 lb 3 oz Cheese, Cheddar White Sharp Block

50 Servings

• 7 lb 14 Oz Beef, Ground 80- 85/20-15 Raw

• 3 Qt Tomato, Sauce Cnd

• 1 Tbsp Pepper, Black Ground

• 3 lb 2 Oz Noodles, Egg Dry

• 1 lb 4 Oz Onion, Green/Spring/Scallions

• 3 1/8 Cup Sour Cream, Real Bulk

• 2 lb 6 Oz Cottage Cheese, 2% Fat

• 1 3/4 tsp Pepper, Black Ground

• 2 lb 6 Oz Cheese, Cheddar White Sharp Block

100 Servings

• 15 lb 12 Oz Beef, Ground 80- 85/20-15 Raw

• 1 Gal 3 Cup Tomato, Sauce Cnd

• 2 Tbsp Pepper, Black Ground

• 6 lb 4 Oz Noodles, Egg Dry

• 2 lb 8 Oz Onion, Green/Spring/Scallions

• 1 1/2 Qt Sour Cream, Real Bulk

• 4 lb 13 Oz Cottage Cheese, 2% Fat

• 1 Tbsp Pepper, Black Ground

• 4 lb 13 Oz Cheese, Cheddar White Sharp Block

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Instructions

1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

2. Preheat oven to 350F/176C.

3. Brown beef in a large skillet. Cook to internal temp of 160F/71C held for 15 sec. Drain fat, then add tomato sauce and black pepper. Stir, and reduce heat to a simmer.

4. Cook noodles to al dente. Cook according to package instructions. Drain and set aside.

5. In a medium bowl, combine sour cream and cottage cheese. Add 1/4 tsp black pepper, and stir. Gently, fold in the beef and onions.

6. Add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the cheese. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes or until cheese is melted.

7. For Ground Meat (Beef, Pork, Veal, Lamb) and Meat Mixtures: Cook to internal temp of 160F/71C held for 3 minutes.

8. CCP -- Maintain: Product held at >135F/57C Temperature should be taken every 2 hours during holding. *Maintaining at the proper temperature will present no food safety issue; long hot holding times can affect food quality.

9. CCP -- Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

10. CCP -- Reheat: To internal temperature of 165F/74C held for at least 15 seconds.

11. Discard unused product.

    
    
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