Seitan Cutlets with Tarragon-Mustard Sauce

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* Exported from MasterCook *

 

Seitan Cutlets with Tarragon-Mustard Sauce

 

Recipe By :Robin Robertson, 366 Healthful Ways to Cook Tofu and other Meat

Alternatives

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 pound seitan -- cut into 1/4-inch cutlets

1/2 teaspoon salt

1/8 teaspoon freshly ground black pepper

2 tablespoons corn oil

1/4 cup chopped onion

1/4 cup chopped carrot

1/4 cup chopped celery

1 tablespoon all-purpose flour

3/4 cup vegetable stock

1/4 cup dry white wine

2 teaspoons minced fresh tarragon

or

3/4 teaspoon dried tarragon

1/4 cup heavy cream

1 1/2 tablespoons Dijon mustard

1 teaspoon minced fresh parsley

 

Season seitan with salt and pepper. Heat oil in a large skillet over

medium-high heat. Add seitan slices and saute until brown on both sides, about

2 minutes per side. Transfer seitan to an ovenproof platter and keep warm in a

275F oven. Reduce heat under skillet to medium, add onion, carror, and celery,

and cook, stirring occasionally, until softened, about 5 minutes. Reduce heat

to low, add flour, and stir 3 minutes. Stir in stock, wine, and tarragon,

scraping up browned bits. Return heat to medium-high and bring sauce to a boil,

stirring ocassionally. Simmer sauce for 10 mimutes, then puree in a food

processor. Return sauce to skillet and stir in cream. Raise heat to high and

boil until thickened, about 3 to 5 minutes. Remove from heat and blend in

mustard and parsley; adjust seasonings. Pour sauce over seitan and serve.

 

 

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Per Serving (excluding unknown items): 173 Calories; 13g Fat (72.0% calories

from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol;

658mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0

Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0