Saturday, February 27, 2010

Beefy Seitan and Mushroom Stroganoff

Wow, it's been too long since I last posted. Didn't intend to take so long and I have definitely been cooking, but life keeps happening and there are only so many hours in the day……

The good news is, the snow melted and we had a sunny day or two. The not-so-good news is, more snow fell this morning, but just a dusting. And the Mac's keyboard went out. The really bad news is that I am selling my horses and it is breaking my heart. Truth is, there are, as I said earlier, only so many hours in the day. And there are only so many dollars in the bank account. That's the biggie - money. Horses are so darned expensive to keep, especially when you have to board them out. That's about all I'm going to say about the horses or I will have to stop writing to cry. Which is the biggest reason I haven't been blogging.

Today's post - Beefy Seitan and Mushroom Stroganoff. I've been meaning to make this and post about it for awhile. I finally got around to making it Tuesday night, and man, is it good! And even better as leftovers. I just finished having it for lunch and my tummy is very full and very satisfied! Now I need a nap………

12 oz. beefy seitan, thinly sliced
1 pound fresh mushrooms, sliced
1/2 cup flour
2 teaspoons seasoned salt
1/2 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
1 onion, thinly sliced
1 clove fresh garlic, finely minced
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
2 cups water*
1 teaspoon salt
8 ounces vegan sour cream
12 ounces bag wide egg-free noodles or pasta

*If you have the simmering broth from making Beefy Seitan left, use 2 cups of that instead of the water. It works great!

In a zip-top bag, combine flour, seasoned salt and black pepper. Shake to blend, add the seitan strips, and shake to coat.

Heat the oil in a large skillet over medium heat. Add the onions and garlic and cook until transparent, stirring often, about 5 minutes. Add the seitan strips and flour then brown for about 5 minutes.

Add the mushrooms and simmer, covered, for about 10 minutes. Add the salt, Worcestershire sauce, red wine vinegar and water to the pan and stir to scrape up all the flavorful brown bits.

Simmer uncovered for another 5 minutes. Stir in the sour cream gently for the final minutes of cooking. Do not boil. Serve over egg-free noodles.

I served this with garlicky spinach which is super simple. It goes like this:

Heat 2 tbs olive oil in a cast iron or non-stick skillet.

Sauté 1-2 cloves minced garlic in the oil and add a pinch (or two) or crushed red pepper flakes.

Add one bag of frozen chopped spinach and cook until the spinach is completely thawed, stirring frequently.

Add salt to taste.

It takes like a total of 7-8 minutes.

Anybody out there planning your spring garden? I'd love to hear what you're planting!

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