Straight from the BettyGoes Vegan files, here comes tonight’s dinner! We’re big fans of Gardein’s “beef” tips here at Chez Recessionista, and I knew this meal had the potential to hit the spot in a big way.
As the weather turns more crisp and cool, I’m always looking for ways to bring the comforts of autumn to the dinner table – anything involving both “beef” tips and red wine is a pretty good start! Tonight, I slightly modified the recipe from the Shannons’ cookbook (a good proxy for it can be found on their blog, too) and got straight to work.
A few things I did differently than the recipe you see at that link: Instead of cooking the beef separately first, I just sautéed it right there in the Le Creuset along with the onion. I omitted the thyme (because I forgot about it) and instead of a bouillon cube I used two ice cube-sized blocks of frozen veggie broth. Further – and this was a mistake, looking back, since the sauce didn’t thicken up without it (duh) – I omitted the flour because I confess I get so tiredof whisking flour to make a roux! Honesty is a core value on this blog, y’all, so there you have it.
Thank heaven the final result wasn’t the worse for wear! LeeLee and I mowed down every last piece of beef and onion (and all of the sauce, too), and there are enough ribbon noodles left for some sort of lunch for tomorrow. We’ll definitely make this recipe again – it was absolutely delightful! Another success by the Shannons.
:)