| INGREDIENT |
-
- BEEF, STEWING, FRZN RAW, DICED
- QUANTITY: 18.25
- ASSOCIATED NUTRIENT: BEEF, COMPOSITE OF TRIMMED CUTS, ALL GRADES, COOKED
- NUTRIENT AMOUNT IN LBS.: 10.7675
-
- MUSHROOMS, CND, PIECES
- QUANTITY: 3
- ASSOCIATED NUTRIENT: MUSHROOMS, COMMON, CND
- NUTRIENT AMOUNT IN LBS.: 3
-
- WORCESTERSHIRE SAUCE
- QUANTITY: .02344
- ASSOCIATED NUTRIENT: WORCESTERSHIRE SAUCE
-
- MILK, EVAPORATED, UNSW
- QUANTITY: 4.1875
- ASSOCIATED NUTRIENT: MILK, CND, EVAPORATED, UNSW, W/ADDED VIT A
- NUTRIENT AMOUNT IN LBS.: 4.1875
-
- NOODLES, EGG TYPE
- QUANTITY: 5.29688
- ASSOCIATED NUTRIENT: NOODLES, EGG, ENR, CKD
- NUTRIENT AMOUNT IN LBS.: 5.29688
-
- WATER, TAP
- QUANTITY: 1.25
- ASSOCIATED NUTRIENT: WATER
-
- ONIONS, SLICED FRESH
- QUANTITY: 2
- ASSOCIATED NUTRIENT: ONIONS, YEL, RAW
- NUTRIENT AMOUNT IN LBS.: 1.8
-
- GARLIC POWDER
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: GARLIC POWDER
- NUTRIENT AMOUNT IN LBS.: .01563
-
- SOUP AND GRAVY BASE, BEEF
- QUANTITY: .375
-
- WATER, COLD
- QUANTITY: 1.375
- ASSOCIATED NUTRIENT: WATER
- NUTRIENT AMOUNT IN LBS.: 11.495
-
- FLOUR, GENERAL PURPOSE
- QUANTITY: .75
- ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
- NUTRIENT AMOUNT IN LBS.: .75
-
- PEPPER, BLACK, GROUND
- QUANTITY: .01563
- ASSOCIATED NUTRIENT: PEPPER, BLACK
- NUTRIENT AMOUNT IN LBS.: .01563
-
- SALT
- QUANTITY: .03125
- ASSOCIATED NUTRIENT: SALT, TABLE
- NUTRIENT AMOUNT IN LBS.: .03125
-
- VINEGAR, CIDER
- QUANTITY: .04688
- ASSOCIATED NUTRIENT: VINEGAR, CIDER
- NUTRIENT AMOUNT IN LBS.: .39688608
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| DIRECTIONS |
1) BROWN BEEF CUBES IN KETTLE. ADD ONIONS AND GARLIC. SIMMER APPROX.
DO NOT OVERCOOK. DRAIN AND RINSE NOODLES.
6) SERVE BEEF STROGANOFF OVER 1/2 CUP NOODLES.
1.5 HR OR UNTIL MEAT IS TENDER. DRAIN OFF EXCESS FAT.
2) COMBINE COLD WATER, BEEF BASE AND FLOUR IN KETTLE. BLEND THOROUGHLY.
3) ADD PEPPR, SALT, VINEGAR, MUSHROOMS(DRAINED), WORCESTERSHIRE SAUCE
AND EVAPORATED MILK TO GRAVY. COOK TOGETHER. STIRRING CONSTANTLY,
UNTIL MIXTURE IS THICKENED, APPROX. 10 MIN.
4) POUR SAUCE OVER COOKED BEEF CUBES. BAKE AT 350 DEGREES UNTIL
MIXTURE IS HEATED THROUGH.
5) BOIL REMAINING WATER. DROP NOODLES INTO WATER. COOK UNTIL TENDER.
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