Beef Stroganoff For 50

• 12 lb. sirloin or round steak
• 1 1/3 c. flour
• 2 Tbsp. salt
• 1 1/4 c. fat
• 2 qt. mushrooms, sliced
• 1 qt. thinly sliced onion
• 6 cloves garlic, minced
• 1/4 c. margarine
• 2 c. flour
• 3/4 c. tomato paste
• 4 1/2 qt. beef bouillon
• 3 qt. sour cream

1. Cut beef in 1/4-inch wide strips.
2. Coat well with flour and salt.
3. Brown in skillet in fat.
4. Add mushroom slices, onion and garlic.
5. Cook until onion is slightly tender, 3 to 5 minutes. Remove meat, mushrooms and onion from pan.
6. Melt butter in pan drippings.
7. Add flour; cook until froth-like.
8. Add tomato paste and bouillon; cook until thick, stirring continuously.
9. Add meat and heat.
10. Stir in sour cream; heat, but do not boil.
11. Serve on rice or noodles.
12. Serving size:
13. one cup each.

sirloin, flour, salt, fat, mushrooms, onion, garlic, margarine, flour, tomato paste, beef bouillon, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=959868 (may not work)