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175 g/6 oz soya cubes
600 ml/1 pt/2.5 cups Vegetable Stock
250 ml/8 fl oz/1 cup red wine
45 ml/3 tbsp olive oil
225 g/8 oz mushrooms, sliced
2 onions, sliced
1 red (bell) pepper, sliced
1 green pepper, sliced
30 ml/2 tbsp tomato puree (paste)
2 tomatoes, skinned, seeded and chopped
Grated rind of 1 lemon
2 garlic cloves, crushed
5 ml/1 tsp marjoram
5 ml/1 tsp paprika
Salt and freshly ground black pepper
250 ml/8 fl oz/1 cup soured (dairy sour) cream
30 ml/2 tbsp snipped chives
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Method :
Cover the soya cubes with the stock and wine and leave to marinate for 30
minutes. Drain well, reserving the marinade. Heat the oil and fry (saute)
the soya cubes for 2 minutes, then add the mushrooms, onions and peppers
and fry until soft. Stir in the tomato puree and flour, then the tomatoes
and marinade and bring to the boil. Add the lemon rind, garlic, marjoram
and paprika and season to taste. Simmer for 30 minutes, then serve
garnished with the soured cream and chives. |