1 batch of Seitan, cooled and cut into cubes
Flour for dusting
1 pound of mushrooms (I used cremini)
1 pound of frozen pearl onions
3 cloves garlic, minced
1 cup of good red wine (tonight's selection was Laya old vines)
2 cups hot water + 1 Tablespoon of Better than Bouillon vegetarian beef broth concentrate
1 Tablespoon of cornstarch + 1 Tablespoon of water
Put the flour in a bowl and add Seitan cubes to coat. In a non-stick skillet, brown the cubes of Seitan. Once they have fairly good color, add the mushrooms and pearl onions. Salute for five minutes or so and then add the wine and the water/no-beef broth mixture. Stir, add garlic, and put a lid on the pan and simmer for 20 minutes. Make sure the liquid is boiling and add the cornstarch slurry, stirring well to thicken the sauce.
I roasted red potato chunks at 425 until they were golden brown to add some texture under the base. Spoon the Seitan over the potatoes.
Other great options if you're not into potatoes include noodles or polenta.