Friday, October 22, 2004
Boeuf Bourguignon
This recipe started as a vegetarian homage to great French cuisine and ended somewhere south of the Greek archipelago with a nod to the Chilean highlands. You can use a merlot from Maipo - Santiago de Chile or an Agiorgitiko from Greece.
excerpt from: A Vegetarian Cooks' Book, The Green Cutting Board, 2004
Ingredients
4 oz soy steak sliced
1 cup flat noodles
4 oz sliced mushrooms
1 small onion sliced
1 clove chopped garlic
1 tsp vegetable bouillon paste
3/4 Cup water
1/3 Cup Burgundy wine
1/2 tsp diced jalapeno pepper
2 oz crumbled feta cheese
ground black pepper to taste
Preparation
Add the onion, mushroom, jalapeno and garlic to a dry pan and cook covered on medium low until they start to form a liquid, add the noodles, water, wine and 1/2 the bouillon - cover and continue cooking.
In a separate non-stick pan spray vegetable oil and heat to medium, add the remaining bouillon paste, a little wine and the sliced soy steak. Cook until wine forms a moist coating to the beef.
Gently toss the beef strips with the mushroom pasta. Serve the dish hot with a garnish of crumbled feta and fresh ground black pepper.
serves two
vegetarian
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