Until then, each dining hall created its own menu. The new program aimed to coordinate purchasing and establish a uniform nutritional program. But first, dining hall managers had to agree on a common menu. To do that, they pooled all the menus from each dining hall and collected two years' worth of student comment cards. Meals that scored well went into a computer database.
Most dining halls prepare beef stroganoff once every five weeks.
Put meat and onions in baking pans. Pour in beef stock and simmer until meat is tender. Add wine and allow alcohol to cook off. Pour mushroom mixture over beef. Blend sour cream with flour.