Now that I have finally tried out the recipe for
Stefado. I would like to thank the original poster. It
was delicious! I had never tried TVP chunks, and in
fact had been trying to post a request for recipes
using them so I could open the bag in my pantry at
last. (I gave up on the message after it failed to
appear after 3 tries!) The Stefado was cooking all day
while my office assistant and I sat and suffered in my
home office....it smelled so good! Eventually we had
to go downstairs and stick a spoon in the
pot....Husband says it's a keeper, though it may not
fool the meat-loving tofu-hating son when he gets home
for the summer. Close, though!
Next time I may add some green pepper chunks. I wanted
something green with the meal....and maybe I'll
increase the water a bit, since I like a little more
sauce with my stew.
Only one question remains: who or what is a Stefado?
I've never heard the word before, and don't even know
what nationality to attribute it to. Is it a standard
Anyone have other recipes for TVP chunks?
Have a good holiday weekend, all!
Ruth C. Hoffman ruthhoff@xxxxxxxxxxxxx
"The real voyage of discovery consists not in seeking
new landscapes but in having new eyes." --Marcel