One of my signature dishes which inexplicably I have never blogged before. I usually serve this over creamy mashed potato, but obviously that's out for me at the moment, so I had it with braised cabbage. And since I forgot to ask Mr Bat to buy potatoes, everyone else had it over rice.
Black Bean Stroganoff
4 small onions, diced
3 cloves of garlic, finely chopped
5c sliced mushrooms
2c cooked black beans
3 tbsp ground almonds (or plain flour)
1c sour cream
slug of mushroom soy sauce and/or balsamic vinegar
paprika to serve
Saute the onions and garlic, then add the mushrooms and soften them. Sprinkle over about a tablespoon of soy sauce and/or balsamic vinegar. Stir in the almonds (or flour) and thicken the juices, cook for a minute or two. Slowly stir in the stock, add the rest of the ingredients except the sour cream, and bring to the boil. Cook off some of the liquid, then lower the heat and stir in the sour cream and simmer gently for five or ten minutes to let the sauce thicken and the flavours combine.
Braised cabbage (1 large serve)
About 1 1/2 cups shredded cabbage
1 tsp butter
1/2 tsp chicken stock powder
pinch each fennel seeds and dried garlic (or use fresh)
1 tsp lemon juice
Melt the butter, then gently cook the cabbage and other seasonings until soft (about 20 minutes or so). Add a little water from time to time if it sticks, but it should not be wet.