Burgers Bourguignonne Recipe
Ingredients
| Butter/Margarine | 4 Tablespoon | |
| Onions | 10 Small, peeled | |
| Carrots | 5 Medium, chopped | |
| Mushrooms | 6 Large, chopped | |
| Celery stick | 1 , chopped | |
| 1 4 1/2 0Z packet TVP chunks or 6 vegetable burgers, cubed | ||
| Plain flour | 2 Teaspoon | |
| Vegetable stock | 1 1/2 Cup (16 tbs) | |
| 1 tablespoon toinato paste | ||
| 1 teaspoon vegetable extract or soy sauce | ||
| Red wine | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Garlic | 2 Clove (5gm), crushed | |
| Parsley | 3 Tablespoon, chopped | |
| Thyme | 1 Teaspoon, chopped | |
| Ground black pepper | 1 To taste | |
| Salt | To Taste | |
Directions
Melt the butter in a large saucepan, add the onions and saute for 2-3 minutes.
Add the remaining vegetables and saute them for 5-6 minutes, stirring often.
Add the TVP chunks to the saute and brown for 3 minutes over a low heat.
Mix the flour into a paste using a little of the vegetable stock.
Add this paste, the tomato paste and the yeast extract to the saute.
Stir in the remaining vegetable stock and the wine, bay leaf, garlic and herbs.
Reduce the heat, cover, and simmer for 30-40 minutes until the chunks are tender and the flavours well developed.
Season to taste with the salt and pepper.
Add the remaining vegetables and saute them for 5-6 minutes, stirring often.
Add the TVP chunks to the saute and brown for 3 minutes over a low heat.
Mix the flour into a paste using a little of the vegetable stock.
Add this paste, the tomato paste and the yeast extract to the saute.
Stir in the remaining vegetable stock and the wine, bay leaf, garlic and herbs.
Reduce the heat, cover, and simmer for 30-40 minutes until the chunks are tender and the flavours well developed.
Season to taste with the salt and pepper.
Chef
