Off-Campus Kitchen: Pseudo Beef Stroganoff
What I had in the fridge? Beef (cut for stir-fry), half-and-half, a block of cheese and butter (this bodes well for my arteries). What I needed? A meal idea that I could throw together for the Valentine’s Day cooking date for which my boyfriend’s arrival was imminent. Clearly, I’m excellent at planning ahead. (It’s winter in Hanover — how am I expected to get to the Co-op without dying of frostbite?)
This is what I threw together, and in my opinion, it was worth every calorie-laden bite. I’m not a huge fan of sour cream (plus didn’t have it on hand), so instead of making a traditional stroganoff, I used what I know about roux to make a Parmesan cream sauce. When combined with beef, onions, mushrooms (from the salad bar at Collis!), we had ourselves a date.
Pseudo-Beef Stroganoff
1 cup half-and-half
1 wedge Parmesan cheese, shredded
5 tablespoons butter (I know, but it’s worth it)
1 pound of stir-fry beef
1 onion, diced
4 slices Cheddar cheese
2 tablespoons flour
Pasta (you’ve learned how to cook it by now, right?)
1. Add 2 tablespoons butter, onion and beef to a skillet. Cook on medium heat, stirring frequently, until onions are translucent and beef is cooked through.
2. Meanwhile, add 3 tablespoons butter and 2 tablespoons flour to another skillet on medium heat. Mix to form paste and keep over heat for about 2 minutes, stirring obsessively. The paste should look golden in color (this is the roux, and it determines the sauce’s texture).
3. Add half-and-half, heating slowly and stirring, until the sauce thickens. Do not allow the sauce to bubble!
4. Add Parmesan and cheddar and stir in, melting. The sauce should have a heavy consistency. If it becomes too thick, add milk gradually and stir in. Add salt and pepper to taste.
5. Serve beef and sauce over pasta.