Stroganoff sans Boeuf
Tagliatelle with sour sauce

Ingredients for 10 Persons

• 800 g Plant-based meat alternative
• 50 ml Rapeseed oil for cooking
• 80 ml Rapeseed oil
• 500 g Onions
• 60 g Tomato paste
• 200 ml Red wine
• 40 g Starch for thickening
• 1800 ml Cold vegetable stock
• 30 g Mustard, medium hot
• 20 g Sugar
• 125 ml Pickle juice
• 30 m Lemon juice
• 500 g Mushrooms
• 200 g Pickled gherkins
• 200 g Bell pepper
• 200 g Onions
• 400 ml frischli Organic Oat Creme Cuisine
• 800 g Egg-free ribbon pasta
• Garlic paste or granules
• Paprika powder (spicy)
• Pepper (black)
• Salt

 

Preparation

1. Heat 50 ml rapeseed oil in a pot and generously roast 500 g onions in it. Caramelise with tomato paste and deglaze with red wine. Then deglaze with cold vegetable stock and bring to a boil again. Mix the remaining vegetable stock with starch, add to the sauce and then stir-in the mustard. Add pickled gherkins, bell peppers, the remaining onions and mushrooms.
2. Gently allow the sauce to reduce and season as desired with sugar, pickle juice, lemon juice, garlic, paprika powder, pepper and salt. Finally, stir-in frischli Organic Oat Creme Cuisine.
3. Mix the meat alternative with the remaining rapeseed oil and roast generously in a pan or a CombiSteamer for approx. 8 minutes. Add the roasted pieces to the sauce and keep warm.
4. Prepare tagliatelle as instructed on the packaging, serve with Stroganoff Sans Boeuf and garnish with fresh parsley.