Monday, March 12, 2012
Splash of canola oil
1 lb or more of sirloin steak sliced thin
1 chopped onion
1 garlic clove minced
1 lb mushrooms cleaned and sliced thin - I used Crimini, but white certainly would work as well
1 jar of cornichons drained, and cut into "rings" - I got mine at Trader Joe's
1 Tbs of Earth Balance - vegan "butter"
2 Tbs of flour
1 cup of white wine
1 cup of beef broth - I really like Pacific Foods brand
1/2 cup of Tofutti "sour cream" or other vegan sour cream
1 Tbs Dijon mustard
Salt, pepper, and paprika to taste. - I also added a dash of white Balsamico at the end to brighten
the flavor a bit more
1. Heat oil and when hot add meat. Season with pepper and paprika. When browned remove
from pan and keep it warm
2. Add onions and fry them at high heat, add salt and when soft add garlic
3. Add mushrooms, and after a couple minutes the cornichons. Put lid on pan, stirring them
4. In separate pot melt the Earth Balance, add the flour to make a roux. Be careful that it does
not burn. When all blended together, add white wine and beef broth. Bring to a quick boil, and
until it thickens and alcohol cooks off.
5. Add sour "cream", and the Dijon mustard. Adjust spices - I added a couple of splashes of the
white Balsamico at this point. When flavors are adjusted
6. Pour sauce over mushroom, cornichons, onion mixture and also add meat back. Reheat
gently on low heat.
Serve over egg noodles, or Spaetzle along with a big salad!