Thursday, March 17, 2011

Vegan Beef Burgundy

My Culinary Class at school had been really focusing on I ran with it.  I made, and I have no idea why....a vegan version of Beef Burgundy - and I'm glad I did!
It looked like a mess...but it didn't taste messy...

Even when I tried to make it look plate looked messy.


I ate it with tofu noodles, Goods ate his with regular pasta noodles.  It was yummy but really saucey - even Goods thought it was too saucey and he is like a "Sauce King"....I'm a plain Jane myself, I don't like to cover my food up with sauce....serve mine naked please. 

Here is my Beef Burgundy recipe I conjured up....
 - What you need - 
1 package of Fake Beef Tips
3 Tbs. of Flour
1 C. sliced Onion (I 1/2 mooned shaped mine)
1 C. or more sliced Red & Green Pepper
6 cloves of garlic - sliced/minced
2 C. Red Wine
2 Tbs. Balsamic Vinegar
1 Tbs. Soy Sauce
2 Tbs. Tomato Paste
1 C. "Beef" Stock
1/2 tsp dried Marjoram
1/2 tsp dried Thyme
1/2 tsp  Hungarian Paprika
Black Pepper (to taste)
Salt (to taste)

- First - 
I browned up some Fake Cow and coated the fake cow with 3 Tbs. of flour.
Remove from pan & set aside.
(feel free to just set the pan aside if you don't mind washing a bunch of pans afterwards)

- Next -
Saute the garlic, onions & peppers until desired tenderness

- Then -
Add the wine, vinegar, soy sauce, tomato paste & bring to a nice bubble.
Then add the "beef" stock (I used faux beef bullion cube mixed with water)
Bring to a bubble again.  All this is pretty much done over medium heat.

- And Finally -
Reintroduce the "beef" tips coated with flour. 
(ie put them back into the pan)
Stir the mixture until it thickens, at this point though you might want to turn the heat down a bit.

Tah-Dah - You are done.
Serve with noodles.

And what else did I serve with this....a simple but delicious - vodka on the rocks with a lemon twist....

I know, I'm getting all fancy dancy on you....A TWIST!!   I am gaining even more knowledge about booze in my beverage class.  I will share with you how to easily peel a whole lemon in one fell swoop.  The secret is....before you try and peel the lemon, you let it sit in hot water for 15-20 minutes before the peeling begins.  After the soaking, cut off both ends and then slit it from one end to the other.  Then you can just easily peel the rind off in one piece.  It's like magic.

And like magic - I'm disappearing...byes for now.

1 comment:

nancy obrien said...

I really like this recipe!