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MSGID: 35203.fidonet_cooking@1:105/500 2d9b6264
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Belgian Style Seitan Stew With Dark Beer
 Categories: Belgian, Stews
      Yield: 4 Servings
 
      2 tb Olive oil
      1 lb Seitan; cut into thin strips
      1 g  Onion; chopped
      2 ts Natural sugar
      2 tb All-purpose flour
      1 c  Dark beer
      1 tb Molasses
      2 ts Dijon mustard
      2 ts White wine vinegar
      1 ts Dried thyme; crumbled
      1    Bay leaf
      1 c  Vegetable broth
           Salt
           Black pepper; freshly ground
 
  Heat 1 tb olive oil in a large skillet over medium-high heat. Add the
  seitan and cook until browned on all sides, about 10 minutes. Set
  aside.
  
  Heat the remaining 1 tb olive oil in a large saucepan over medium
  heat. Add the onion, cover, and cook until softened, about 5 minutes.
  
  Stir in the sugar and cook, stirring frequently, until the onion is
  carmelized, about 10 minutes. Add the flour and cook, stirring, for 1
  to 2 minutes to remove the raw taste. Stir in the beer, molasses,
  mustard, vinegar, thyme, and bay leaf. Add the broth, season to taste
  with salt & pepper, and simmer, stirring occasionally, until
  thickened, 10 to 15 minutes.
  
  Add the seitan and simmer until the flavors are blended, about 10
  minutes. Remove the bay leaf, and taste & adjust the seasonings.
  Serve hot over noodles and wash it down with more of the beer that
  you used in the stew.
  
  Recipe by Vegan Planet by Robin Robertson
 
MMMMM
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