Summary

Ingredients

• 2 small onions
• 1 clove garlic
• 4 carrot (s)
• 2 mushrooms
• 1 tablespoon, heaped tomato paste
• 1 tablespoon red wine
• 2 tablespoon balsamic vinegar
• 1 ½ liter vegetable stock
• salt and pepper
• Paprika powder
• bay leaf
• rosemary
• Rapeseed oil
• 15 g cornstarch

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Instructions

1. Cut the onions, garlic, carrots and mushrooms into cubes. Heat some oil in a high saucepan and fry the diced vegetables until they get a good color.
2. Add the tomato paste and roast vigorously. Deglaze with a little water and let the liquid reduce. Repeat this 3 times until it turns a nice dark color.
3. Mix the vegetable stock, wine and vinegar together and pour it over the vegetables. Season (I personally leave out the bay leaf and rosemary because it tastes too intense for me) and simmer on low heat for at least 1 hour.
4. Pass the sauce through a sieve and let it stand for a while, then skim off the excess oil. Season again with spices.
5. Mix the starch with a little water and sift it into the sauce (so that there are no lumps in it). Bring the sauce to the boil in a saucepan, stirring constantly.
6. With cream you can also make a cream or mushroom cream sauce out of the sauce.