|Beef Stroganoff Dinner - 12 or 18Qt. Roaster
|6 lbs round steak, cut in 1" cubes
4 lg onions
1/4 cup butter
1 lb fresh whole mushrooms
6 cups beef stock (or 2 cups beef stock, 1 cup burgundy wine,
2 cups tomato puree)
1 tsp rosemary, crushed
1 Tbsp parsley, chopped
1 tsp salt
1 Tbsp lemon pepper
4 Tbsp cornstarch
2 cups sour cream
Preheat Nesco® Roaster Oven to 450º F.
Add butter and stir until melted. Add onions and meat. Cover and brown 10 minutes. Reduce heat to 325º F. Add mushrooms and herbs, brown another 10 minutes. Add beef stock and/or optional liquids. Cook 1½ to 2 hours.
At serving time, stir cornstarch into sour cream, then add stroganoff. Heat for 2 minutes.
Prepare 1 lb pkg egg noodles according to package directions. Melt 1/2 cup butter. Drain and rinse noodles. Spoon into 8" glass dish. Pour melted butter over noodles to coat. Stir. Cover with foil. Place in steam unit to hold while stroganoff is baking.