Oumph! Bourguignon With Oumph! Smoky Bits
1 pack (280 g) The Chunk
1 pack (180 g) Oumph! Smoky Bits
250 g small onions
250 g small fresh button mushrooms
2 peeled carrots, cut into thick slices
1 tbsp light brown sugar
2 tbsp tomato puree
2 cloves of garlic, grated
1 tsp ground thyme
2 tbsp onion stock
300 ml red wine
300 ml water
Margarine and vegetable oil for cooking
Salt and ground black pepper, to taste
Corn starch, if needed for thickening
Start by peeling the onions and clean any dirt off the mushrooms with a brush. Heat the oil and margarine in a frying pan. Add the mushrooms and onion on high heat until they have a nice colour.
Add the sugar and stir until it’s melted in to a glaze. Add tomato puree and Oumph! The Chunk and fry for a few minutes. Add spices and herbs, carrots, water and wine, lower the heat and leave to simmer until the onions and carrots are soft.
Fry Oumph! Smoky Bits in oil and margarine until crispy. Taste and check the consistency of the sauce. If you’d like it a bit thicker, add a little corn starch mixed with water.
Add Oumph! Smoky Bits to the pot and stir for a few minutes until cooked through.
Serve with mashed potatoes or rice.