Debbie
1298 posts
Feb 03, 2007
4:50 PM
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I got my energy back after taking Superfood for a week. I made the Braised Steak and Smoky Sausage and Potato Chowder from the new newsletter.
I followed Soren way to short cut the cooking of braised steak and it works. I coated the uncooked seitan steaks with seasoned flour and browned them on frying pan. Then, followed the instructions to cook them in the crock pot. I cooked them in slow cooker on high for 3 hours then turned it down to low and cooked for another 2 hours. It was GREAT! The recipe called for half of the steak seitan recipe. So I reserved the other half and will make another recipe of seitan steak and cook them traditionally for making steak teriyaki. I love this steaks for teriyaki.
The Smoky sausage and potato chowder is yummy! The only thing is I cannot find smoked salt. So I made it with regular sea salt. It is still delicious. I tried everywhere looking for smoked salt and cannot find it in my area. Where do you buy this? Probably, I can only find it on-line?
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
Last Edited on 3-Feb-2007 4:51 PM
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Bryanna
Owner/Moderator
1991 posts
Feb 04, 2007
8:58 AM
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But what did you cook the steaks in if you didn't cook them first? I ask because, when you cook the steaks first, they soak up alot of the broth and the broth cooks down. Then you use some of the cooked-down broth in the braised steak, along with the other ingredients. So how does it work your way? Also, I wonder if the texture is okay, because I prefer the texture of seitan that has cooled off and then is cooked again.
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Debbie
1299 posts
Feb 04, 2007
11:32 AM
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I use the crock pot. I coated the raw seitan steaks with seasoned flour, brown/pan fry them on skillet with the sesame oil and olive oil combination. Then, I put them on the bottom of the oiled the crock pot. I put the sauteed vegetables and carrots on top of the steak. Then, I poured the 1 1/2 of the broth prepared from the other recipe to make the seitan steaks, canned crushed tomato, etc. on top of it with all the seasonings and cook them slow for 5 hours. I followed the recipe for the amount of broth, etc. Maybe because of using the slow cooker, the liquid did't reduce much.
It seems that the texture is just fine and they are very good. The broth became a bit thicker but they became like 'braised' steaks with the gravy and all. They are very yummy! Even when they are cold they are still very good.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1992 posts
Feb 04, 2007
1:19 PM
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Thanks for explaining that, Debbie! I'll have to try it. What I usually do, though, is make a big batch of steaks, and then use them in different recipes, so I just usd the cooked steaks in the braised steak recipe.
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Debbie
1301 posts
Feb 04, 2007
2:20 PM
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True, I have 1/2 of the steak recipe that I didn't use. But I think, next time I can put them all and add more veggie and double the recipe of the cooking broth since my crock pot was not full to the rim at all with only half of the steak recipe and the veggies. I think I can freeze the braised steaks with the gravy and veggies too. What do you think? I would think that it is freezable?
I really like this recipe much better than the crock pot pot roast from the old newsletter.
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Debbie
Cooking is like love. It should be entered into with abandon or not at all. ~ Harriet Van Horne
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Bryanna
Owner/Moderator
1997 posts
Feb 04, 2007
6:08 PM
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Yes, Brian said it was like a good pot roast! And, yes, it would freeze just fine.
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