Meatless Beef and Beer

It may sound incongruent, but you don’t have to be a meat-eater to enjoy a hearty dish of Beef and Beer. The other night was one of those cold, wet, dreary evenings we have had all spring. It was the perfect night for this recipe from my newest cookbook, Homestyle Favorites Made Meatless.  The key to cooking with meat substitutes is to add some extra flavor and to use a good quality product. I used Boca Flamed Grilled Burgers in this dish.

Start by heating 2 Tbsp of olive oil in a large skillet or wok over medium high heat. Stir fry 2 cups of cauliflower florets and 2 cups of Brussels sprouts (halve if large) until crisp-tender, 5-10 minutes.

Cut the Boca Burgers into long strips and add to the wok. (I just thaw them enough to cut through. No need to completely thaw.) Stir-fry until warmed through.

Mix together: 1 (12 ounce) bottle of dark amber or stout beer, 2 Tbsp cornstarch, 1 Tbsp brown sugar, 1/4 tsp black pepper, 1/2 tsp dried thyme, and 1 tsp dried mustard. Add to the wok. Cook and stir over medium heat until thickened and bubbly. Add small amounts of water if necessary.

Serve over cooked noodles for a rich, meaty dish – without the meat! As you can see from the picture, the Boca Burgers mostly fell apart. They don’t always, I probably cooked them too fast. But it didn’t matter. The dish is still rich and tasty. Even my husband (the meat eater) wondered aloud why he didn’t eat Boca Burgers more often, since they are so flavorful.

Tip: Be sure to use a beer that has some “oomph” to it. Light beers and IPAs won’t give this dish enough flavor. The dark beer increases the savoriness and umami quality of this recipe. If you prefer your vegetables a little on the sweet side, increase the brown sugar to 2 Tbsp. This recipe serves 4.

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

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