Number of Servings

Ingredients: Quantity:
Black Pepper 1 tbsp.
Diced Mushrooms 32 oz.
JTM Alfredo Sauce 2.5 lbs.
JTM Sous Vide Diced Beef 5.0 lbs.
WG Egg Noodles 17 cups

Prep Time: 40 min.     Yields: 34
Desired Yield:



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Beef Stroganoff

JTM Products:



Heat Alfredo sauce

1) Place unopened bag in a full-size perforated pan

2) Heat approximately 30 minutes or until product reaches serving temp. of 145F (HACCP Critical Control Point - 145F for 15 seconds)

3) Once the product has reached internal temperature, place on the serving line or hold hot (HACCP Critical Control Point - 145F or higher) until ready to use until ready to use

3) Open the bag carefully to avoid being burned

***To check the temperature of the product, gently fold over the bag with a thermometer in the fold or place two unopened bags on top of each other with a thermometer between them.


Product should be 145F before serving! ***

Prepare roasted mushrooms

1. Toss mushrooms in olive oil to coat. Spread on a baking sheet place in a 350F oven and roast until tender and browned about 12 - 14 minutes.

Prepare WG Egg noodles

1. Cook egg noodles until al dente and hold hot until service.

For best results, thaw product in cooler (<40F) for 48 -72 hrs.

Prepare Beef stroganoff

From thawed state (Oven method)

1. Remove contents of bag (meat and juices) and place in a SS pan insert.

2. Cover and place in a 350F oven for approximately 30-45 minutes (to an internal temp of 165F for 15 seconds HACCP Critical Control Point)

3. Remove beef from oven and add heated Alfredo Sauce, roasted mushrooms and black pepper.

4. Blend ingredients and place in a holding cabinet covered until service. (Hold at 145F or higher HACCP Critical Control Point)

*Note - Cooking times may vary with equipment

Portion 2/3 cup/#6 scoop or disher over a 1/2 cup of WGR egg noodles into a bowl.

Nutritional contribution:

One serving provides: 2.0 oz. M/MA + 1.0 oz. Grain Equivalent + 1/2 cup Other vegetable.

Nutritional information is based on calculations from various databases. The information is believed to be accurate, but does not constitute a guarantee.