We are down to once every three weeks at Trader Joe’s (I fill two whole carts with stuff, it’s an undertaking) which we supplement with other kinds of food purchases in between. I’m unhappy with the conditions industrial meatpackers are putting their workers in, so I’m picking up meat curbside at Conscious Carnivore, our local meat-from-nearby-farms-you’re-supposed-to-feel-vaguely-OK-about supplier. We get shipments from Imperfect Foods, which I’m a little concerned is some kind of hedge-fund-backed grocery store destruction scheme but helps fill in the gaps. And the really exciting food news is that Impossible Foods, the substitute meat company I learned about from my old math team buddy Mike Eisen, is now delivering!
This stuff is by far the most realistic fake ground beef in existence. We served Impossible cheeseburgers at CJ’s bar mitzvah and a member of the ritual committee was so convinced he was ready to pull the fire alarm and evacuate the shul for de-trayfing. Since I don’t cook milk and meat together in the house, there are a lot of dishes that just don’t happen at home. And one of them — which I’ve been waiting years to make — is my favorite dish from childhood, “hamburger stroganoff.”
This dish comes from Peg Bracken’s protofeminist masterpiece, the I Hate To Cook Book. Is that book forgotten by younger cooks? It’s decidedly out of style. Maybe it was even out of style then; my mom, I always felt, made hamburger stroganoff grudgingly. It involves canned soup. But it is one of the most delicious things imaginable and readers, the Impossible version is almost indistinguishable from the real thing.
Here’s Peg Bracken’s obituary, which leads with the famous lines from this famous recipe:
Start cooking those noodles, first dropping a bouillon cube into the noodle water. Brown the garlic, onion and crumbled beef in the oil. Add the flour, salt, paprika and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
And here’s the recipe itself. If you’re vegetarianizing this, you can just use cream of mushroom soup for the cream of chicken and replace the bouillon with some salt (or veggie stock, if that’s your bag.)
8 ounces Noodles, uncooked
1 cube Beef Bouillon
1 clove Garlic,minced
1/3 cup Onion, chopped
2 tablespoons Cooking oil
1 pound Ground Beef
2 tablespoons Flour
2 teaspoons Salt
1/2 teaspoon Paprika
6 ounces Mushrooms
1 can Cream of Chicken Soup, undiluted
1 cup Sour Cream
1 handful Parsley, chopped
Start cooking those noodles, first dropping a boullion cube into the noodle water.
Brown the garlic, onion, and crumbled beef in the oil.
Add the flour, salt, paprika, and mushrooms, stir, and let it cook five minutes while you light a cigarette and stare sullenly at the sink.
Then add the soup and simmer it–in other words, cook on low flame under boiling point–ten minutes.
Now stir in the sour cream–keeping the heat low, so it won’t curdle–and let it all heat through.
To serve it, pile the noodles on a platter, pile the Stroganoff mix on top of the noodles, and sprinkle chopped parsley around with a lavish hand.