Beef Bourguignon vegetarian

Ingredients for 2 servings:

• 200 g carrot(s)
• 1 onion(s)
• 100 g leek
• 4 tbsp rapeseed oil
• 400 g mushrooms
• 1 garlic clove(s)
• 1 tsp sugar
• ½ tsp thyme
• 1 tbsp tomato paste
• 350 ml wine
• 1 pinch of salt
• 1 pinch(s) of pepper
• 2 tbsp butter, to taste
• Parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Mushroom recipe

Peel and dice the carrots, onions, and leeks. Then roast them in a pan with the rapeseed oil for about 5 minutes over medium to high heat. Cut the mushrooms into approximately 1cm thick slices or quarter them. Finely chop the garlic. Then add both to the pan and roast for another 3 minutes, turning only rarely. Add the sugar, thyme, and tomato paste to the mushroom and vegetable mixture and stir for one minute. Add salt and pepper. Deglaze with the wine and simmer on low heat for 15 minutes, turning only rarely. It’s ready when the wine has reduced to a dark, thick sauce. Then stir in the butter, if desired, and serve sprinkled with parsley. Boiled potatoes go very well with this dish.