Beef Stroganoff(Makes 50 Servings, 4 Ounces Each)

• 13 lb. beef chuck (lean) or stew meat
• flour (as needed)
• 1/2 lb. shortening
• 2 1/2 lb. onions, sliced
• 1 1/2 lb. mushrooms (canned)
• 1 oz. hot sauce (optional)
• 1/2 tsp. black pepper
• 2 Tbsp. garlic salt
• 1 1/2 Tbsp. celery salt
• 1 gal. beef stock (unsalted)
• 1/2 c. Worcestershire sauce
• 1 1/4 qt. sour cream
• 5 lb. noodles

1. Cut meat in 1 1/2 x 1/2-inch strips, flour thoroughly, and brown in hot fat.
2. Add sliced onions and mushrooms.
3. Saute 5 minutes.
4. Add other ingredients, except sour cream.
5. Cover and simmer slowly for 1 1/2 hours, or until meat is tender.
6. Add sour cream and heat thoroughly.
7. Do not boil.
8. Serve over cooked noodles.

beef chuck, flour, shortening, onions, mushrooms, hot sauce, black pepper, garlic salt, celery salt, beef stock, worcestershire sauce, sour cream, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=258758 (may not work)