This month's vegan potluck was to make one of your mother's recipes. I made beef stroganoff because it was my favorite meal my mother made when I was growing up. It tasted just like I remembered!
MOM'S BEEF STROGANOFF
1 Lb seitan *See seitan recipe below*
2 - 3 TBSP Flour
4 TBSP Vegan Margarine
4 - 6 toes of garlic
l lb beef cut into 1/4 strips
2-3 tablespoons floor with salt and pepper mixed in
dredge meat in flour
heat skillet, add 4 tablespoons butter/canola oil,
add beef strips and brown quickly on both sides.
saute' 1 onion and 4-6 toes of garlic minced for 3 minutes, crisp and tender.
2 - 3 TBSP Vegan Margarine
4 TBSP Flour
2 - 4 TBSP Ketchup
2 Cups Broth
1 Cup Sour Cream
1 TBSP Kitchen Bouquet
Remove meat and onions from pan set aside. Add 2-3 tablespoons of butter to pan drippings and blend 4 tablespoons flour on low heat and stir frenquently. Add 1-2 tablespoons tomato paste, or 2-4 tablespoons of ketchup, same thing! stir until all blended. stir in 1 and 1/4 to 2 cups of beef broth, you can use vetegable broth. Cook over medium heat till thickened. Return meat, onions, etc to skillet and cook till heated thru. Add 1 cup sour cream until warm, DO NOT BOIL AFTER ADDING SOUR CREAM.
*BRYANNA CLARK GROGANS’S NEW BEEFY SEITAN
(You will only need a 1/3 of the cooked seitan for the stroganoff)
KNEADING, use an automatic bread machine or a mixer with a dough hook (I have a Bosch). You can knead by hand, too, but it’s tougher than bread dough. If you do this by hand, let then gluten mixture sit for a while to soak up the flavors.
IF YOU DON’T HAVE A SLOW-COOKER, use a sturdy covered pot in a 200 degree F. oven, or, as I do, an electric skillet at 180 degrees F (I have a ceramic liner in mine, too).
You can make this in the morning and it will be done at night (figure about 10 hours total preparation time—most of that time you don’t even need to be around); or make before you go to bed a night and it’sll be ready in the morning.
2 and 1/4 c. pure gluten powder (Vital wheat gluten)
1/2 c. Minute tapioca
1/2 c. granulated TVP
3 T. nutritional yeast flakes
1 and 1/2 tsp. onion powder
3/4 tsp. garlic granules
2 c. cold water
1/3 c. vegetarian “oyster” sauce
2 T. soy sauce
1 T. Kitchen Bouquet
5 c. very hot water
5 T. soy sauce
5 T. ketchup
5 tsp. Kitchen Bouquet
Mix the Dry Mix ingredients in the bowl of your electric mixer with dough hook attachment, or place them in the bread machine in the order given. Add the Wet Mix and knead for about 10 minutes. (If your bread machine has a dough cycle—two kneads with a long rest in between—use that cycle. Otherwise, just run it through the kneading part and then unplug it and let it rest in the cover container, then plug it in again for another knead, then remove it,) Let rest for about 1 hour, covered. You can make your Cooking Broth at this time and have it ready. Then knead it for 10 more minutes.
The dough should be quite shiny and smooth. Avoid breaking it up when you take it out of the bowl. Knead by stretching and patting or rolling into a flat rectangle. Fold in half and repeat, doing this 6 times, and folding so that the gluten strands are always going in the same direction. If the dough gets stubborn and won’t relax, just cover it and go away for about 20 minutes, and it’ll be fine. Form the dough into a piece that will fit into your pot, only about 1” thick, however. Wet your hands from time to time to make the dough easier to handle. (You can cut the roast in half, if you like.) Oil or spray lightly and let rest while you get the pot ready.
FOR “STEAKS”, roll or pat the dough into a thin rectangle. Cut into several pieces, then flatten those pieces some more. Cut into as many pieces as you like, as thin as you like (they should double in size and thickness).
Oil or spray the inside of your slow-cooker or pot. It has to have room for the roast or cutles to expand. Pour about 1 c. of the hot Cooking Broth in the bottom of the pot, then place the roast in. Cover with the rest of the broth. It should just cover the roast—if not, make a bit more broth (say, 1/4 of the recipe). (For steaks, put all the broth in the pot first, then slide in the steaks.) Cover tightly and simmer on LOW (180 to 200 degrees F) for 6-8 hours , turning once halfway through if you are awake. If steaks are not covered by broth after a few hours, you may need to add more—make it boiling hot. After a while you will know how much broth to put in with steaks so that they stay covered.
Cool in the broth, then refrigerate well-wrapped. It freezes well, too. Any leftover broth can be frozen for using again, as noted above. Steaks can be cut into chunks or strips for stews, stir-fries, etc.