Monday, October 15, 2007

Bratwurst in Beer

  • Beer – 1 can of your favorite
  • Water – 1 ½ cups
  • Onion (yellow) – 2 medium chopped
  • Bratwurst – 2 pounds
  • Salt – ¼ teaspoon
  • Pepper (black) – ¼ teaspoon
  • Butter – 2 tablespoons
  • Flour – 2 tablespoons
  • Apple Cider Vinegar – 2 tablespoons
  • Sugar – 1 tablespoon
  • Parsley – just enough to garnish
1. Preheat the grill for medium high heat. (A gas grill with a side burner is recommended for this recipe. But if you need to use the stovetop in the house it will work just fine as well.)

2. Combine the beer, water, onion, bratwurst, salt and pepper in a saucepan over medium heat on the side burner.

3. Bring to a boil, reduce the heat to a simmer and cook covered for 10 minutes.

4. Remove the bratwurst from the beer mixture and place the bratwurst on the grill turning them frequently to brown them all over. (The brats are done when an instant read thermometer reads 165 degrees.)

5. Remove the beer mixture from the heat and reserve for a reappearance later on for this dish.

6. Meanwhile, place a large sauté pan on the side burner over medium heat. Melt the butter and stir in the flour, cooking for about 6 minutes to make a light brown roux.

7. Then stir in the vinegar, sugar and the remaining beer mixture.

8. Season with salt and pepper and bring the mixture to a boil.

9. Reduce to a simmer and cook until the sauce is thick enough to coat the back of a spoon, which is about 10 to 15 minutes.

10. Slice the brats into 1-inch pieces and add to the sauce. Cook for 5 more minutes.

11. Garnish with parsley and you are done.

Thanks to Eat This! Cooking

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Sunday, October 14, 2007

Ghouls & Goulash

  • 1 bag Morningstar Farms Steak Strips, cubed
  • 2T vegetable oil
  • 1 medium onion, diced
  • 2t caraway seeds
  • 2T sweet Hungarian paprika (not hot!)
  • 1/4t pepper
  • 1 six oz. can tomato paste
  • 1 bottle of beer
  • 1/4t salt
  • 4 cloves garlic, minced
  • 1/4t marjoram
  • 2 carrots, chopped (optional)
  • 2 red potatoes, diced (optional)
  • 1 1/2 cups V8 or vegetable juice (use less if omitting carrots & potatoes)
  • 2T flour

In a stew sized pot, heat oil and cook onions and caraway seeds until onions are soft. Add cubed faux steak and brown slightly. Stir in all of the remaining ingredients except flour. Bring to a boil, then reduce heat and simmer for 45 minutes, until potatoes and carrots are soft. If necessary, add flour to thicken.

Thanks to Monica from the Rural Vegan

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