This is a subtly-flavoured dish to serve with Potato Croquettes and a tossed green salad for an economical but impressive dinner.
6 oz. beef-flavoured soya protein chunks H pints strong hot beef stock
2 oz. butter
1 garlic clove, crushed
2 medium-sized onions, finely chopped
4 oz. button mushrooms, wiped clean and chopped
½ teaspoon salt
1 teaspoon black pepper
1 teaspoon grated nutmeg
6 fl. oz. dry white wine
2 teaspoons cornflour dissolved in 2 tablespoons dry white wine
1 tablespoon prepared French mustard
6 fl. oz. sour cream
1 tablespoon chopped fresh parsley
Place the soya protein and the stock in a large bowl and set aside to soak for 1 hour. Drain the chunks and discard the stock. Set the chunks aside.
In a large, flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the garlic, onions and soya chunks and cook, stirring constantly, for 3 minutes. Add the mushrooms and continue cooking for a further 3 to 4 minutes or until the onions are soft and translucent but not brown.
Add the salt, pepper and nutmeg and stir in the wine and dissolved cornflour . Increase the heat to high and bring the liquid to the boil, stirring constantly. Reduce the heat to low and cook for a further 20 minutes, stirring frequently.
In a small mixing bowl, combine the mustard and sour cream. Stir the mixture into the casserole and continue cooking for 15 minutes.
Remove the casserole from the heat and sprinkle over the parsley. Serve immediately