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Mock Beef
Bourguignon -
1 pkg Yves Beef Veggie Tenders or gardein
beefless tips
- 3 tbsp (45 ml) olive oil
- 2 carrots,
sliced
- 5 pearl onions, peeled and sliced
- 10 pearl onions, peeled and
left whole
- 1/4 tsp (2 ml) salt
- 1/4 tsp (2 ml) pepper
- 2 tbsp (30
ml) flour
- 1 cup (240 ml) Burgundy wine (e.g. Pinot Noir)
- 1 1/2 cups
(360 ml) Bisto beef flavoured vegetable
stock
- 1 tbsp (30 ml) tomato paste
- 1 sprig fresh thyme
- 1 bay
leaf
- 4 tbsp (60 ml) margarine
- 2 cups (480 ml) button mushrooms,
sliced
Preheat the oven to 425F (220C.) If you have a
casserole dish that can be used on the stove top, you can do the first step in
this dish. If not, do this step in a frying pan and place in the casserole when
ready to go into the oven.
Over a low heat, cook the
carrots and sliced pearl onions in olive oil until the onions are soft. Add the
veggie tenders and cook until they are browned. Add the salt, pepper and flour
and mix well to ensure the vegetables and veggie tenders are coated. Place in
the 425F (220C) oven for 5 minutes.
After removing from the oven,
lower the oven temperature to 250F (120C.) Add the wine, one cup of the
Bisto, tomato paste, thyme and bay leaf and
bring to a simmer on the stove top. Transfer to the 250F (120C) oven and let it
continue to simmer for about one hour.
Have a glass of wine
(optional.)
About a half hour before the end of the cooking time,
sauté the 10 whole pearl onions in 2 tbsp (30 ml) margarine until
browned. Add the remaining Bisto and braise
the onions for 20 minutes.
Just before removing the casserole from the
oven, sauté the mushrooms in the remaining 2 tbsp (30 ml) of
margarine.
Remove the casserole and take ot the bay leaf and thyme sprig.
Add the onions and mushroom and mix well. Serve immediately. Serves
4.
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