A good friend of mine cooks this easy-to-make meal frequently for her boys and shared the recipe with me a few years back. I converted it to be vegetarian and I actually had someone at potluck at church one time come up to me and tell me that I should know better than to bring a meat dish to church, as all the meals are vegetarian (yes, they actually said that – can you imagine???). There was another person there who wanted the recipe because that was the only time he had had the Meal Starters fixed where it actually tasted like meat to him, and he wanted his wife to be able to make it for him. I’d say it was a hit!!!! LOL
Anyway, here is the recipe:
Phyllis’ “Beef” Stew
- 1 to 1 1/2 lbs. Morning Star Farms Meal Starters “Beef” Strips
- 3 or 4 potatoes, skinned and cubed bite size (I always add more)
- a few handfuls of baby carrots, sliced in half (or just slice reg. carrots) (I actually will use a whole small package of baby carrots – we love them!!!)
- one small onion diced
- 1 lg can tomato soup (Campbell’s) (seems to have a smoother flavor than the house brands do)
- 2 t McKay’s beef-style bouillon
- vegetable oil
Make sure “beef” strips are cut into bite-sized pieces, all pretty much the same size. Coat with flour and brown for a minute or so in a little oil. Take the “meat” out when browned and set aside ’til later.
Add diced onion to whatever oil is left in the pan and cook a minute or two.
While the onion is cooking, microwave a cup of water with the 2 tsp. “beef” bouillon until it’s hot and dissolved.
Add the tomato soup, one soup can of water and the cup of “beef” stock. Throw in the potatoes, carrots and a tablespoon or two of ketchup. Salt and pepper to taste (not too much salt).
Bring it all to a boil, and then cover and simmer on low for half an hour or so, until flavors are blended and carrots and potatoes are cooked through. Add the Meal Starters after the veggies are cooked, otherwise they will tend to disintegrate. They don’t seem to be made to take that much moisture for that long and retain their consistency. The last of the cooking time keep the lid off slightly so the gravy can thicken a bit (the flour on the Meal Starters helps it to thicken). Be sure to not boil for too long because this recipe will scorch very quickly.
Serve over noodles or rice and with a nice thick slice of Italian bread served alongside to sop up the remains in the bottom of the bowl and you’ll be in heaven!!!.
Can add more potatoes or carrots as you like for that “stick to your ribs” recipe.
You can also do this in the slow cooker. Cook it on high or low. Just make sure that you do not add the meat strips until the last half hour or so on high setting or the last hour or so on low setting. It just needs time for it to heat up and the flavors to begin to soak into it.