Ingredients 2 persons
For the steaks:
10 steaks soy
1 half an onion
2 tablespoons dried mushrooms
1 half tablespoon of lemon juice
1 tablespoon chopped parsley
1 clove of garlic
1 tablespoon cornstarch
1 cup of vegetable broth
2 tablespoons olive oil
For the potatoes:
2 large potatoes
dried spices to taste dry (thyme, rosemary, sage, oregano)
2 tablespoons oil
Preparation
Rehydrate the steacks soy and dried mushrooms in a cup of boiling vegetable stock for 15 minutes. Meanwhile, cut the onion into slices and chop the garlic. Put them in a pan with oil and fry gently for 10 minutes, adding if need a bit 'of water.
Drain the steaks and mushrooms keeping aside the broth. Wring the steaks soy to let out all the water. Put both in the pan with the onion, turn up the heat and add half of the broth. Add the tablespoon of cornstarch and mix by absorbing almost all the broth, forming a nice creamy sauce. Add the lemon juice and parsley, turn on and off for the last time.
Simultaneously with the cooking of steaks can be cooked the potatoes: Peel the potatoes, cut into small pieces and put them to cook for 5 minutes over high heat with the oil in a frying pan. Then lower the heat by placing it on medium and add when you need a little 'stock of steaks. Add spices and if you need a little 'salt. Stir occasionally, and cook for about 20 minutes, until they are tender.
Wine recommended : Vermentino