Photo shows the Regular dish Beef Beef Stroganoff — Soft & Bite-Sized IDDSI Level 6 · Soft & Bite-Sized Draft — Requires Review
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7 Regular Level 7 Recipe book original 7EC Easy to Chew Level 7EC Draft — Requires Review 6 Soft & Bite-Sized Level 6 Draft — Requires Review 5 Minced & Moist Level 5 Draft — Requires Review 4 Pureed Level 4 Draft — Requires Review
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.
Soft bite-sized beef stroganoff in a smooth, clinging sour cream sauce; serves approximately 50.
Ingredients Beef Cantonese/Stir-fry/Stroganoff 5000g, trimmed of gristle and sinew Onions 500g, peeled and finely chopped Mushrooms 500g, finely chopped; remove tough stalks Red capsicums 600g, skin, seeds and membranes removed; finely 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; 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 Tender, moist pieces no larger than 1.5cm × 1.5cm, readily squashed with a fork, with no separate thin liquid.
Sauce, gravy & liquid Thick, smooth sour cream sauce must bind and coat the pieces without watery separation; add braising water incrementally and adjust after holding.
IDDSI Level 6 requirements Pieces no larger than 1.5cm × 1.5cm for adults. Squashes and changes shape under fork pressure and does not return to shape. Moist throughout; no thin liquid separating. Preparation 1 Trim beef and cut across the grain into pieces no larger than 1.5cm × 1.5cm; avoid long strips. 2 Remove capsicum skins, seeds and membranes, and tough mushroom stalks. Chop vegetables smaller than the maximum beef piece size. 3 Blend gherkins, parsley leaves and mustard with some measured water. Sieve thoroughly; omit raw garnish. Cooking 1 Sweat onions and garlic in oil until soft. Stir in flour and cook briefly. 2 Gradually whisk in water, Worcestershire sauce and sieved mustard mixture to form a smooth sauce. 3 Add beef, mushrooms and capsicums. Cover and gently braise until every component squashes easily; extend cooking as needed. 4 Fold in sour cream and heat gently. Adjust seasoning; reduce excess liquid without drying the beef. Texture modification 1 Check cooked beef and vegetables; cut any oversized pieces to no larger than 1.5cm × 1.5cm. 2 If mushrooms or onions remain resistant, blend them into the sauce rather than serving as pieces. 3 Coat all pieces with thick, smooth sauce. Add thickener if needed, following manufacturer hydration instructions; allow to settle before testing. Serving & plating 1 Spoon into portions with sauce distributed throughout; remove any oversized or resistant pieces. 2 Do not add raw parsley or sliced gherkin garnish. Prepare and test any accompaniment separately. IDDSI testing to perform 1 Measure representative cooked beef and vegetable pieces: no larger than 1.5cm × 1.5cm. 2 Apply fork pressure until the thumbnail blanches. Beef and vegetables must squash completely and not spring back. 3 Confirm pieces can be cut with the side of a fork; reject tough fibres or rubbery mushrooms. 4 Check at serving temperature and after holding for thin liquid pooling or sauce separating. Chef’s notes from the recipe book
Serve with mashed potato or rice.
IDDSI testing & verification Level 6 — Soft & Bite-Sized. Saved on this device only until staff logins are added.
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Photo shows the Regular dish
