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.
Minced and moist beef stroganoff bound in thick, smooth sour cream and mustard sauce; 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 2000mL additional water for braising and blending; extra as required
Plain flour 300g
Sour cream 300g
Salt and finely ground pepper, to taste
Texture-modifying thickener, if required, as per manufacturer's instructions
Final texture
Soft particles no larger than 4mm, held together in a moist, cohesive sauce; neither dry and crumbly nor sticky, with no liquid separation.
Sauce, gravy & liquid
Blend the vegetables into the flour-thickened sour cream sauce. Use enough to bind every meat particle; no watery sauce or liquid may pool around the portion.
IDDSI Level 5 requirements
Pieces no larger than 4mm (fits between fork prongs).
Moist and cohesive, served in thick smooth sauce; no thin liquid.
Holds on a tilted spoon and slides off with little residue.
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 5 — Minced & Moist. Saved on this device only until staff logins are added.
Photo shows the Regular dish
