Cut beef tips down to proper size toss in olive oil and ½ C of beef spice.
Place beef tips & onions in stock pot and slowly brown browned about 40 minutes. Pour Burgundy into stockpot; add hickory seasoning bay leaf and beef base and bring to a boil.
Thicken mixture with roux.
Mix in sour cream. Add mushrooms to finish stroganoff.
Ingredients
20 lb beef, cut into 3/4" cubes
1 1/2 cup hickory seasoning
10 lb Nature's Best Dairy® Sour Cream
10 lb Peak Fresh Produce® Mushroom(s), sliced
5 lb Peak Fresh Produce® Onion(s), julienned
2 quart red wine
1/2 cup Roma® Oil, Olive
4 lb roux
1 lb West Creek® Base, Beef
Chef Rich Smice - Corporate Executive Chef, Chef Consultant, Performance Foodservice - Thoms Proestler
