Friday, September 10, 2010

Beef Seitan and Cremini Stroganov

Suddenly, it has become cool enough that I can again cook in my own kitchen. (I'd like to be excited about this, and I kind of am, but then I remember that all too soon it will be below freezing when I wake up and there will be two feet of snow outside. I should stop being so weather-whiny.) Anyway, this means I can get back to trying out more dishes, and last night's dinner was Beef Seitan and Cremini Stroganov.

Okay, so I'm going to go ahead and say that this dish was awesome. It took almost NO time to prepare (assuming you have the seitan on hand already) and was really rich and delicious without being super-heavy. There were no leftovers, although next time I might double the recipe so that, not only could we have had second helpings, we could have it for lunch the next day. And by "we," I mean "I."

Beef Seitan and Cremini Stroganov

one recipe beef seitan (about 9 oz)
1-2 T flour
8 oz. cremini or button mushrooms, sliced thickly
1/4 c red onion, minced
1-2 t garlic, minced
1 T olive oil
3 T butter, divided
3/4 c vegetarian beef broth
1/4 Marsala wine
2 t vegetarian Worcestershire sauce
1/4 c plain Greek yogurt
sea salt and freshly ground black pepper

Cut seitan into cubes no bigger than an inch square. Toss with the flour to coat and set aside. Slice mushrooms, mince onion and garlic.

Add olive oil and one tablespoon of butter to a saute pan over medium heat. When butter has melted, add mushrooms, salt and pepper. Cook, stirring occasionally, till they exude their juices, about 7 minutes. Add Marsala and raise heat to high; stir well, scraping up any mushroom bits, as they absorb the wine. When all the liquid is absorbed, remove the mushrooms to a bowl and turn the heat back to medium-high.

Add the remaining tablespoons of butter to the pan; melt and add red onion and garlic. Cook, stirring well, about two to three minutes. Add seitan cubes. Tossing gently, let seitan brown (about five minutes). Add mushrooms and broth. Raise heat to high and let the broth reduce to about a third. Remove from heat, stir in yogurt and Worcestershire sauce. Serve over noodles. Yumminess.

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