- Cooking spray
- 18 ounces Match beef, thawed
- 1/2 teaspoon salt, divided
- 1/4 teaspoon black pepper
- 1/4 cup vegan dry white wine
- 1 and 1/2 teaspoons vegan sugar
- 1 tablespoon Dijon mustard
- 1/4 cup vegan sour cream
- 1 and 1/2 teaspoons finely chopped fresh tarragon
- Tarragon sprigs (optional for garnish)
Note: it's helpful to coat your hands with cooking spray when working with uncooked Match, which can be slightly sticky.
2. Sprinkle the patties evenly with 1/4 teaspoon of the salt and the black pepper.
3. Heat a large skillet coated with cooking spray over medium-high heat. Add the beef and cook for 3 minutes on each side. Remove from the pan.
4. Add the white wine, the sugar, and the Dijon mustard; bring to a boil. Continue to cook for 1 minute, stirring constantly. Remove from heat and stir in the remaining 1/4 teaspoon salt, sour cream, and chopped tarragon.
5. Spoon the sauce over the steaks to serve. Fresh tarragon sprigs make a lovely garnish.
To round out the meal, I added very simple red potatoes: cut red potatoes into quarters and toss with just a little olive oil, minced garlic, black pepper, and salt to taste. Cook in the microwave until done - it could take anywhere from 5 to 15 minutes, depending on your microwave and number of servings - figure on 1 to 2 red potatoes per person, depending how big they are.
6 servings (1 steak, 1 tablespoon sauce), Calories 213
The cream sauce was absolutely lovely. I enjoyed the licorice notes from the tarragon in combination with the tangy mustard. To make this dish even better, I would double the amount of sauce, and spoon at least 2 tablespoons over each little steak - not just for the great flavor, but also because the Match was a little dry without it, and was yummiest where liberally covered in the sauce. Very quick and easy, a good recipe for your repertoire.