Home Opinion Columns GRCC cooks: beef stroganoff and spicy Mexican beef stew from Tony Kriger

GRCC cooks: beef stroganoff and spicy Mexican beef stew from Tony Kriger


By: Kellie Book


The Collegiate has begun reaching out to cooks in the area for recipes that our readers can use to mix up their usual rotation. Under normal circumstances we’re so busy that we wind up eating out, making box mixes, or throwing together simple things like spaghetti, and between the three we can get enough variety. When every meal is eaten at home, though, it can get boring. During this stay-at-home order it’s important for our mental health that we stay busy and interested in our days. To that end, we will be posting a variety of recipes from a variety of cooks for our readers to try.  


 Tony Kriger, 51, graduated from Grand Rapids Community College (GRCC) in 2009 with an associate’s degree in applied science and technology of culinary arts. These days he works in the Creative Dining Services at Hope College as an assistant supervisor. Essentially, he directly manages the goings on in the kitchen. Kriger shared two of his favorite recipes that anyone can make right at home, with ingredients you probably have in your freezer and pantry or can easily pick up on your next restocking trip. If you’re looking for a way to spice up your quarantine cuisine, look no further.


Beef Stroganoff


  1. Olive oil/ vegetable oil 
  2. Beef stew meat or tips, 2 lbs
  3. Flour, 1/4 cup
  4. Paprika, pinch
  5. Salt, pinch
  6. Pepper, pinch
  7. Garlic, teaspoon
  8. Cayenne pepper, pinch
  9. Celery salt, pinch
  10. Onions, 2 medium sliced
  11. Sour cream, 1/2 cup
  12. Fresh mushrooms, 8 oz
  13. Beef stock, 8 oz
  14. Tomato paste, 2 oz
  15. Milk, 8 oz



  1. Make a light coating of oil on the bottom of a pan.
  2. Add beef, flour, and seasonings (items 2-7) to the pan.
  3. Add onions and mushrooms next.
  4. Stir together and sear in oil until it starts to color.
  5. Add beef stock and tomato paste.
  6. Simmer together until the meat becomes fork tender.
  7. Add milk and sour cream and continue simmering and stirring- do not boil.
  8. You can adjust the thickness by adding a little cornstarch slurry.
  9. Finish over egg noodles.


Spicy Mexican Beef Stew


  1. Beef cut into cubes, 3 lbs
  2. Flour, 1/2 cup
  3. Tomato paste, one small can
  4. Chipotle peppers in Adobo sauce, 4 oz can
  5. Beef stock, 2 to 3 cups
  6. Cayenne pepper, pinch
  7. Seasoned pepper, 1 tbsp
  8. Salt, 1 tsp
  9. Celery salt, pinch
  10. Smoked paprika, pinch
  11. Cumin, pinch
  12. Garlic, 1 tbsp
  13. White pepper, pinch
  14. Pickled jalapenos 4 oz can
  15. Carrots, 1 lb
  16. Rutabaga medium sized
  17. Onions,  2 lg
  18. Small potatoes whole, or redskins cut into halves
  19. Celery, 4 stalks
  20. Southwestern corn, one can



  1. Roll the cut pieces of beef into flour and sear in oil till turning color.
  2. Add tomato paste, chipotle peppers, beef stock, and seasonings (items 3-13).
  3. Simmer on a low heat or in a crock pot for an hour or more.
  4. Add the diced raw vegetables (items 14-20) to the beef and simmer till beef and vegetables become tender, stirring occasionally.
  5. Add the corn and some cornstarch slurry as needed for consistency.


Enjoy your cooking, and enjoy the results! Stay sane and stay busy, everyone. The stay-at-home order won’t last forever.


Do you have a favorite recipe that you would like to share? Email us at collegiate@grcc.edu or find us on Instagram (@THECOLLEGIATE).

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