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Design-Your-Own Beef Stroganoff

Customizable to your taste this dish features petite tenders, caramelized onions, spinach, mushrooms, red bell peppers, tomatoes, peas and sour cream.

At a glance

Main Ingredient

Beef, Pasta

Cuisine Type

American

Menu Part

Entrée

Serves

100 servings

Yield: 100 servings

Ingredients

20 lb. petite tenders
12 onions, julienne, caramelized
9 lb. baby spinach
10 lb. mushrooms, sliced
10 lb. red bell peppers, medium dice
10 lb. tomato, small dice
10 lb. blanched peas
2 gal. demi-glace
1 qt. balsamic vinegar
2 qt. sour cream for garnish
1 qt. mixed herbs for garnish
25 lb. tagliatelle pasta, cooked

Methods/Steps

1. Cut beef into ½-in. cubes. They can be slightly irregular. For each order, sauté 3 ounces of beef until browned on all sides.

2. Add vegetables of guests’ choosing, and sauté until vegetables are heated through.

3. Add 3 ounces demi-glace and 2 tbsp. vinegar. Bring to a boil.

4. Add heaping tablespoon sour cream and fresh herbs to garnish.

5. Toss together with 4 ounces of hot pasta, plate and serve.

Recipe by Cisco, Palo Alto, Calif. (Bon Appétit Management Co.)

Related Terms:

Beef, Pasta, American, Entrée

Comments

Kennesaw State University named Innovator of the Year at #NRAShow2013. Also honored for sustainability at Innovation awards.

- fsdeditor

11:34am on May 23, 2013

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