Sunday, 18 October 2009

Vegetarian Boeuf Bourguignon recipe

Kitchen Supplies:

9- to 10-inch,

fireproof casserole dish ,

3 inches deep Slotted spoon.

Boeuf Bourguignon:

Quorn bacon strips

1 Tbsp. olive oil or cooking oil

2 Quorn steaks , cut into 2-inch cubes

1 sliced carrot

1 sliced onion

1 tsp.

salt 1/4 tsp. pepper 2 Tbsp.

flour 3 cups f

full-bodied, young red wine , such as a Chianti 2 to 3 cups

vegetable stock or vegetable bouillon 1 Tbsp.

tomato paste

2 cloves mashed garlic

1/2 tsp. thyme

Crumbled bay leaf

18 to 24 small white onions , brown-braised in stock

1 pound quartered fresh mushrooms , sautéed in butter

Parsley sprigs

Cut Quorn bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long)

Preheat oven to 240 degrees.

Sauté the Quorn bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat before you sauté the Quorn beef.

Dry the stewing Quorn beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil until nicely browned on all sides. Add it to the Quorn bacon. Brown the sliced vegetables. Pour out the sautéing juices. Return the Quorn beef and bacon to the casserole and toss with the salt and pepper.

Then sprinkle on the flour and toss again to coat the Quorn beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the Quorn and return to oven for 4 minutes more. (This browns the flour and covers the Quorn with a light crust.) Remove casserole, and turn oven down to 200 degrees.

Stir in the wine, and enough stock or bouillon so that the Quorn is barely covered. Add the tomato paste, garlic and herbs. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmersvery slowly. While the Quorn is cooking, prepare the onions and mushrooms. Set them aside until needed.

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the Quorn beef and bacon to it. Distribute the cooked onions and mushrooms over the Quorn. Skim off the sauce. Simmer sauce for a minute or two. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon.

Taste carefully for seasoning.

Pour the sauce over the Quorn and vegetables.

Et voila! Vegetarian Boeuf Bourguignon ala Aaron!

Bon appetit!

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