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Beef Bourguignon without beef

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Ingredients for 4 servings:

  • 500 g mushrooms
  • 500 g carrot(s)
  • 500 g onion(s)
  • 1 tbsp oil for frying
  • 4 cloves garlic
  • 1 handful of thyme or rosemary
  • salt and pepper
  • 200 ml red wine
  • 400 ml vegetable stock
  • 2 tsp cornstarch, mixed with water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan

Quarter the mushrooms and sauté, then remove from the pan. Quarter the onions and sauté with the sliced ​​carrots. Add salt, pepper, crushed garlic, and herbs, and deglaze with red wine. Add the vegetable stock and cook the carrots until tender. Then add the mushrooms again. Finally, thicken with cornstarch. If desired, add boiled potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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