Stroganoff For A Crowd

• 8 lb. beef round steak, 1/2-inch thick
• 1/4 c. shortening
• 1/4 tsp. pepper
• 2 c. chopped onion
• 2 (6 oz.) cans sliced mushrooms
• 4 (10 1/2 oz.) cans condensed cream of mushroom soup
• 1 (10 1/2 oz.) can condensed beef broth
• 1 (6 oz.) can tomato paste
• 3 c. dairy sour cream
• 18 oz. noodles

1. Partially freeze meat for easier cutting.
2. Cut meat into 2 x 1/2-inch strips.
3. In large Dutch oven or kettle, brown the meat, one pound at a time, in hot shortening.
4. Return all meat to kettle or Dutch oven; sprinkle with pepper.
5. Add onion, garlic and mushrooms.
6. Combine soup, beef broth and tomato paste; blend until smooth.
7. Add to meat; cover, simmering until meat is tender, about 1 1/4 hours, stirring occasionally.
8. Stir some of the hot mixture into sour cream; return to meat mixture and heat thoroughly (do not boil).
9. Cook noodles according to package directions.
10. Serve meat over hot noodles.
11. Serves 24.

beef round steak, shortening, pepper, onion, mushrooms, condensed cream, condensed beef broth, tomato paste, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217088 (may not work)