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Steak Stew

Serves 4-6

2 tbs. olive oil
12 oz. of your favorite steak strip substitute, chopped into bite-sized pieces
1/2 c. onion, coarsely chopped
8 oz. mushrooms, sliced
1 c. frozen peas
1 c. carrots, cut into 1/4 inch rounds
1 c. celery, cut into 1/4 inch pieces
1.5 c. potatoes, cut into 1/4 inch cubes (I used a mix of red, yukon gold, and russian blue)
8 c. favorite mushroom soup (I used Imagine Organic - 2 boxes)
1 tsp. dried thyme
1/2 tsp. garlic granules
1 tsp. black pepper
1 tsp. dried parsley
salt to taste
optional: for a creamier soup, stir in a few tablespoons of vegan sour cream before serving

Heat oil in a large Dutch oven or soup pot until shimmering. When the oil is ready, add the steak strips and onions, cooking until onions begin to brown. Add mushrooms and stir until mushrooms begin to give up liquid. Add remaining ingredients and simmer until potatoes are tender (about 30 minutes). Check seasonings and add 'sour cream', if desired. Serve with a salad and garlic bread.

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