Note: this is a variation on Mom's Flemish Stew, but without the beef. I am trying to keep my cholestoral down, so came up with this version. it is both kosher and vegan.
| 1 container beef style strips ( LightLife steak style strips prefered) | olive oil (optional) |
| 1 or 2 portobello mushrooms, cut in bite size pieces | one large onion, chopped |
| 1 and 1/2 bottles of beer (I use Miller Lite) | 1 bay leaf |
| salt and peper to taste | 2 T imitation beef bullion cubes |
| 1 T parsely | paprika |
| one clove garlic, minced | 1/4 lb medium noodles or thin spaghetti |
Saute the onion in the olive oil with a generous sprinkling of paprika until they become translucent. Add the portobello mushrooms and garlic and saute until the onions just start to brown. Add the "beef" strips, and saute a for about 1 minute more. Pour in the beer and add the bullion, parsley and bay leaf. Bring to a boil then reduce heat and simmer for 40 minutes. In the mean time, prepare the noodles al dente. Serve the stew in a bowl over the noodles.
This serves 4. Serve with hot garlic bread and a green salad.