Sign up to receive the HBHW newsletter every other week. I'll also send you my family budget report as a thank you for joining.


Your information will never be rented, shared or sold. You may unsubscribe at any time.


Homemade Convenience Foods
$45 Emergency Menu
$70 Low Cost Menu
Holiday Recipes
Powdered Milk Recipes
Snack Recipes
Waldorf Salad
Pie Recipes
Hillbilly Housewife Most Popular Recipes
And having food and raiment let us be therewith content.

-1 Timothy 6:8

0302-flashbuttons2-120060 - 120x60

Easiest Onion Veggie-Beef Steaks

Click to Print This Recipe

  • 1 cup vital wheat gluten flour
  • 3/4 cup tap water
  • 1 packet onion soup mix (read the label to be sure there aren't any meat products)
  • 3 cups water

In a medium sized bowl combine the gluten flour and the tap water. Stir the mixture about to get a nice thick dough. Knead the dough briefly, to get everything well mixed. Cut the dough into 4 pieces. Stretch and coax each piece into a flat steak shape. I go for a roughly square shape, but the shape really doesn't matter that much. Try to get the steaks to be about 1/2-inch thick. They will be strechy, so you have to be patient. Lay them aside when they are shaped to your liking.

Meanwhile, bring the onion soup mix and water to a simmer on the stove. When it is simmering gently (not boiling) slip in the steaks. Allow the steaks to gently simmer in the broth for about 1-1/2 to 2 hours. I do this in the morning while I am doing other chores around the house. They don't require much attention while they cook. As they cook, the steaks will increase in size, almost doubling, and will turn a pleasant appetizing shade of brown.

As the steaks cook, be sure the broth only simmers and doesn't boil. If cooked too fast, the steaks will take on a spongy, bread-like texture instead of a chewy, meaty texture. When the steaks have cooked long enough, remove them from the heat and allow them to cool in the broth. Store in the fridge, in the broth, until you are ready to use them. Prepared Gluten keeps about a week in the fridge. Use it anywhere Wheat-Meat or Seitan is called for. If you like, these steaks can be drained and chopped in a food processor to resemble ground beef. This recipe does not produce overly salty wheat-meat so it is especially good to use in recipes. This is the easiest seitan recipe I know that still gives excellent results.

Freezer Cooking

top of paget>   home : contact about : media : links :            
Website & Graphics by CCD