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From the Micheff Sisters “Easy Entrees”-they make some mighty good food, all vegetarian!
Make and share this Fake Steak recipe from Food.com.
- For Broth:
- Combine all ingredients in a large stock pot. Bring to a boil and let simmer 15 minutes prior to adding steaks.
- For Steaks:
- In a blender, combine first six ingredients. Process approximately 1 - 2 minutes - until smooth. Pour into mixing bowl. Using the dough hook, add gluten flour and process 3 - 4 minutes until smooth and forms into a rubbery ball. Remove dough and divide into two parts. Shape each part into a log shape approximately two inches around. Slice each log into 1/4 inch slices. Drop steak slices into boiling broth. When all steak slices are in the broth, turn heat down to a slow simmer and cook approximately 1 - 2 hours. Steak pieces will almost double in size and become lighter in color. Remove from broth and use in any recipe asking for gluten steaks or grind steaks and use in place of burger. Enjoy!
- Brenda Walsh, one of the sisters, says she likes to use this recipe for so many things, such as placing the steaks on a baking sheet sprayed with non-stick cooking spray and baking for 30 minutes. This changes the texture to a slightly more “chewy” consistency. Then placing them in a baking dish and pouring mushroom soup over them and baking for 1 hour. Delicious and easy! She also likes to make “steak” sandwiches with them. Try frying these with onions, placing them in a baking dish, pouring canned tomatoes over them and baking for one hour.
Delicious! (and I even made a mistake)! I cut the recipe in half, but accidently used the full amount of rolled oats :( These still turned out great. I used Bragg's for the broth, and simmered them in the broth for about an hour and 45 minutes. Tehn for dinner, I stir fried the strips with some green peppers, adobo seasoning and chipotle and made fajitas! So much less expensive than packaged seitan in the store, or Morning Star "steak" strips
There is a lot of experimenting to be done with these. So far I've breaded some in panko and fried them, and baked some as suggested in cream of mushroom soup. Both were good. This recipe makes a HUGE amount, so plan accordingly. The broth tastes quite a bit like beef broth, or at least like my memory of beef broth since it's been about 5 years since I tasted it. It's a good liquid for gravy, soups, or just for a cup of hot broth. I will try baking some of the steaks as suggested to cook off some of the liquid because they're a bit spongy coming out of the simmering liquid. I also want to see if they freeze well, because this recipe makes so many that unless you have an army to feed, you'll have a lot of leftovers. I'll update as soon as I've used these steaks in some different ways.