Burgundy Beef Recipe

Burgundy Beef picture

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Topside1 Pound (450 Gram)
 Butter/Margarine1 Ounce (25 Gram)
 Streaky bacon pieces4 Ounce, rinded and diced (100 Gram)
 Onions/Shallots8 Small, skinned
 Button mushrooms4 Ounce (100 Gram)
 Flour15 Milliliter (1 Level Tablespoon)
 Brandy45 Milliliter (3 Tablespoon)
 Burgundy/Other red wine1⁄4 Pint (150 Milliliter)
 Stock1⁄4 Pint (150 Milliliter)
 Thyme1 Pinch
 Bay leaf1
 Garlic1 Clove (5 gm), skinned and crushed
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1895 Calories from Fat 643

% Daily Value*

Total Fat 73 g111.6%

Saturated Fat 35.9 g179.3%

Trans Fat 0 g

Cholesterol 142.2 mg

Sodium 2473.2 mg103%

Total Carbohydrates 114 g38.1%

Dietary Fiber 18.8 g75%

Sugars 43.9 g

Protein 155 g310.3%

Vitamin A 16.6% Vitamin C 130.7%

Calcium 26.3% Iron 22.1%

*Based on a 2000 Calorie diet

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.
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