Plant-based game goulash
Our Plant-Based Beef Chunks
Juicy, hearty, simply irresistible. The all-rounders are an absolute market novelty and can be used in the kitchen just like real beef chunks. The possible uses are therefore absolutely familiar and versatile.
60 Min Working hours.
4 Portions
mittel
Ingredients
2 Pck.
THE GREEN MOUNTAIN-Plant-Based Beef Chunks
3
Carrots
1/2 tuber
Celery
1
Large onion
1/2 pc.
Leek
30 ml
Tomato paste
400 ml
(vegan) red wine
300 ml
Vegetable broth
50 ml
(vegan) Madeira
30 g
Chocolate
30 g
Cranberry jam
1 pinch
Nutmeg
some
Sunflower oil
some
Fresh herbs
some
Pepper
some
Salt
b. Bed.
Caramelized walnuts
b. Bed.
Brussels sprouts
This is how it’s done:
1.
Fry the plant-based beef chunks in a pan over a high heat for 3-4 minutes until crispy.
2.
Cut the onion, carrot, leek and celery into small cubes and add to the plant-based beef chunks in the pan, then season with salt and pepper.
3.
Then add the tomato purée and deglaze with red wine. Remove the base from the pan and repeat the process as soon as the red wine has evaporated.
4.
Then pour in the stock and refine with a dash of Madeira and a little nutmeg.
5.
Now refine the simmering goulash with a little chocolate and jam and serve with fresh herbs.
TIP: You can serve the venison goulash with Brussels sprouts and a few caramelized walnuts, for example.
More recipes
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