Stroganoff For A Crowd - cooking recipe

Ingredients

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

Preparation

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