Gram, kg and litre amounts are scaled; counted items are not.
Texture options
Each texture has its own ingredients and method. Choose one to switch the whole recipe.
AI-drafted texture method — not from the recipe book and not clinically approved. Texture suitability should be confirmed according to the resident's individual swallowing and dietary requirements and the facility's clinical/dietetic processes.
Smooth beef stroganoff purée with sour cream, mustard and gherkin flavour; serves approximately 50.
Ingredients
Beef Cantonese/Stir-fry/Stroganoff 5000g, trimmed of gristle and sinew
Onions 500g, peeled and chopped
Mushrooms 500g, chopped; remove tough stalks
Red capsicums 600g, skin, seeds and membranes removed; chopped
Garlic 25g, crushed
Worcestershire sauce 50g, retain original product and allergen profile
Gherkins 100g, puréed and sieved
Fresh flat-leaf parsley 100g, stems removed; leaves puréed and sieved
French mustard 300g, smooth; sieve any seeds
Canola oil 20g
Water 100g, plus 2500mL additional water for braising and puréeing; extra as required
Plain flour 300g
Sour cream 300g
Salt and finely ground pepper, to taste
Texture-modifying thickener, as required, as per manufacturer's instructions
Final texture
Smooth, lump-free, non-sticky purée that holds its shape, requires no chewing and has no separate liquid.
Sauce, gravy & liquid
Use the smooth stroganoff sauce as the primary blending liquid. Add water gradually and thicken as required; the finished purée must not weep or become gluey.
IDDSI Level 4 requirements
Smooth with no lumps, no separate liquid.
Holds its shape; falls off a tilted spoon in a single spoonful.
Does not drip through fork prongs (fork drip test).
Preparation
Cooking
Texture modification
Serving & plating
IDDSI testing to perform
Chef’s notes from the recipe book
Serve with mashed potato or rice.
IDDSI testing & verification
Level 4 — Pureed. Saved on this device only until staff logins are added.
Photo shows the Regular dish
