Alright all you Deece-goers, ready to shake things up? Well, here's a recipe that's guaranteed to make your tastebuds think they've died and gone to heaven. We decided to prepare this dish using beef, but you can easily substitute it out for chicken, tofu, or some of your favorite veggies. Also, we used a reduced tomato-based soup as the sauce's foundation, but you can use any soup available at the deece–the creamier the better!
- 1 Bowl of ACDC Hungarian Mushroom Soup
- 5-7 Strips of beef from carving station
- 1/3 cup of half and half
- 10 halved cherry tomatoes
- 1 Tbs Olive Oil
- Pinch of Mustard seed
- Pinch of Red pepper
- Pinch of Paprika
- Salt to taste
- Black Pepper to taste
1) Reduce soup in a preheated pan on high. Although we used Hungarian Mushroom, many soups can be substituted based on what is available at the Deece.
2) When soup begins to thicken, stir in 1/3 half and half, cherry tomatoes, and olive oil.
3) After the half and half is thoroughly and evenly mixed in, add salt and black pepper to taste. Stir in one pinch of mustard seed, red pepper, and paprika.
4) After a minute or two, reduce heat to medium-high and add beef to pan. Let this cook for 5-8 minutes. Although this recipe uses beef, you can substitute in chicken, tofu, or some stir-fried veggies based on your dietary preferences.
5) Remove from pan when the meat has absorbed some of the sauces's color. Serve over a bed of rice, quinoa, or other grain or with a simple side salad like we did.
6) Glance around at the other Deece goers who didn't cook their own food; revel in your accomplishment and find solace in the fact that you have lived to deece another day.
If you are interested in getting involved with this column, would like to help cook and photograph, or have any scrumptious Deece recipes you'd like to contribute, please email Michael Gambardella at email@example.com or send a message to the Vassar Contrast Facebook Page. The more the merrier!
Peace, Love, and Bacon Grease,
VC Eating Club
Prepared by: Michael Gambardella, Amy Sullivan, and Saskia Comess
Photography: Amy Sullivan