319 cal 25 P. Made a stew with leftover plant based loin by Maleficent789 1 Comment Maleficent789 9 months ago Makes 10 cups20 Oz juicy marbles loin, roasted in oven with broth marinade2.5 T flour No beef bouillon1 T oilWater (1 cup for roux, and additional to qs everything to 10 cups) 349 g mushrooms 1 T cornstarch116 g carrots.172 g parsnips90 g peas, frozen101 g celery110 g pearl onions.25 cup chopped yellow onion1 T tomato pasteThyme, paprika, salt, pepper, bay leaf1. Make a roux w oil, flour, water 2.Cook vegetables and add to roux w broth and other ingedients except corn starch3. Cook down to thicken and add corn starch slurry if not thick enoughWrite A CommentYou must be logged in to post a comment.
Maleficent789 9 months ago Makes 10 cups20 Oz juicy marbles loin, roasted in oven with broth marinade2.5 T flour No beef bouillon1 T oilWater (1 cup for roux, and additional to qs everything to 10 cups) 349 g mushrooms 1 T cornstarch116 g carrots.172 g parsnips90 g peas, frozen101 g celery110 g pearl onions.25 cup chopped yellow onion1 T tomato pasteThyme, paprika, salt, pepper, bay leaf1. Make a roux w oil, flour, water 2.Cook vegetables and add to roux w broth and other ingedients except corn starch3. Cook down to thicken and add corn starch slurry if not thick enough
1 Comment
Makes 10 cups
20 Oz juicy marbles loin, roasted in oven with broth marinade
2.5 T flour
No beef bouillon
1 T oil
Water (1 cup for roux, and additional to qs everything to 10 cups)
349 g mushrooms
1 T cornstarch
116 g carrots.
172 g parsnips
90 g peas, frozen
101 g celery
110 g pearl onions
.25 cup chopped yellow onion
1 T tomato paste
Thyme, paprika, salt, pepper, bay leaf
1. Make a roux w oil, flour, water
2.Cook vegetables and add to roux w broth and other ingedients except corn starch
3. Cook down to thicken and add corn starch slurry if not thick enough