Beef stroganoff XL

Beef stroganoff XL
Makes: 60 portions
Prep time:
Cook time:
Total time:
  • 6 kg stewing beef
  • 40 gr ground coriander
  • 20 gr paprika powder
  • 3 kg onions
  • 150 gr garlic
  • 4 kg mushrooms
  • 3 kg bell peppers
  • 400 gr tomato puree
  • 250 ml water
  • 3.6 kg tinned tomatoes
  • 1 beef stock cube
  • 75 gr Worcestershire sauce
  • 600 gr crème fraîche
  • 2.5 kg gherkins
  • 40 gr parsley
  1. Cut the meat into strips and season with salt, pepper and paprika powder.
  2. Dice the onion and garlic. They can be stored together.
  3. Dice the mushroom and bell peppers. They can be stored together.
  4. Chop the parsley.
  1. Stir fry the meat until nicely brown.
  2. Sweat off the onion and garlic in the same pan.
  3. Add paprika powder and ground coriander and cook until fragrant.
  4. Add the tomato puree, tinned tomatoes, Worcestershire sauce to taste and some beef stock if needed and bring to a simmer. Season to taste.
  5. Transfer the meat and veg to an gastro tray and allow to cook gently in the oven at 150°C until the meat is tender, for about 2 or 3 hours. Cool the sauce and refrigerate if not needed right away.
  6. Slice the mushroom and bell peppers and stir fry with some salt, peer and paprika powder.
  7. Reheat the sauce (if cooled down) and add the mushroom and bell peppers to the pan.
  8. When ready to serve, finish the stroganoff with the crème fraîche and some chopped fresh parsley. Check the seasoning. Spoon the stroganoff on the plate and serve the gherkins on the side. Serve with rice, pasta or new potatoes.
Stuff to know
This quantity will feed 60 people.
Stewing the beef first and adding the mushrooms and bell pepper later avoid the latter becoming soggy.
It allows you to make the stew ahead of time and only cook the mushrooms and bell pepper when reheating the stew.
Correct the thickness of the sauce if need be by stirring in some corn starch mixed with cold water. The sauce will thicken when boiling.
Use chicken instead of beef.