Boeuf Bourguignon Vegetarian
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 25 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g carrot (s)
- 1 onion (s)
- 100 g leeks
- 4 tablespoon rapeseed oil
- 400 g mushrooms
- 1 clove garlic
- 1 teaspoon sugar
- 0.5 teaspoon ½ thyme
- 1 tablespoon tomato paste
- 350 ml wine
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 2 tablespoon butter, depending on your taste
- parsley
Print Recipe
Pin Recipe Instructions
- Clean the carrots, onions and leeks and cut into small cubes. Then roast in the pan with the rapeseed oil for about 5 minutes over medium to high heat.
- Cut or quarter the mushrooms into approx. 1cm thick slices. Finely chop the garlic. Then add both to the pan and roast for another 3 minutes. Turn only seldom.
- Add sugar, thyme and tomato paste to the mushroom-vegetable mixture and stir in for a minute. Add salt and pepper. Deglaze with the wine and simmer on a low heat for 15 minutes. Turn seldom.
- It`s ready when the wine is reduced to a dark, thick sauce. Then stir in the butter as you like and serve sprinkled with parsley.
- Boiled potatoes go very well with this.
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