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Burgundy Beef

Trusted.Chef's picture
Ingredients
  Topside 1 Pound (450 Gram)
  Butter/Margarine 1 Ounce (25 Gram)
  Streaky bacon pieces 4 Ounce, rinded and diced (100 Gram)
  Onions/Shallots 8 Small, skinned
  Button mushrooms 4 Ounce (100 Gram)
  Flour 15 Milliliter (1 Level Tablespoon)
  Brandy 45 Milliliter (3 Tablespoon)
  Burgundy/Other red wine 1⁄4 Pint (150 Milliliter)
  Stock 1⁄4 Pint (150 Milliliter)
  Thyme 1 Pinch
  Bay leaf 1
  Garlic 1 Clove (5 gm), skinned and crushed
  Salt To Taste
  Pepper To Taste
Directions

Cut the meat into 4-cm (1 1/2-in) cubes and brown in thefat in the uncovered pressure cooker.
Remove themeatfromthecookerandfry the bacon until it is well browned, then put it with the meat.
Drain off the excess fat, leaving just over 15 ml(1 tbsp) in the cooker and fry the shallots until well browned, then fry the button mushrooms.
Put the shallots and mushrooms aside for the garnish.
Stir the flour into remaining fat and cook until well browned, then remove this roux from the cooker to use later for thickening.
Pour the brandy into the cooker and set it alight.
While the brandy is flaming, return the meats to the cooker with the wine, stock, thyme, bayleaf and garlic; add seasoning.
Put on the lid and bring to high (15 lb) pressure.
Cook for 15 minutes.
Reduce pressure quickly.
Add the shallots and mushrooms to the cooker.
Bring to high (15 lb) pressure and cook for a further 5 minutes.
Reduce pressure quickly.
Put the meat and garnish on a hot dish.
Remove the bayleaf.
Stir in the browned roux and reboil the gravy, whisking while it thickens.
Adjust seasoning and pour the gravy over the meat.
Serve with creamed potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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