Burgundy Beef Recipe
Ingredients
| 450 g (1 lb) topside | ||
| Butter/Margarine | 25 Gram | |
| Streaky bacon | 100 Gram, diced | |
| 8 small onions or shallots, skinned | ||
| Button mushrooms | 100 Gram | |
| Flour | 15 Milliliter | |
| 45 ml (3 tbsp) brandy (optional) | ||
| Red wine | 150 Milliliter | |
| Stock | 150 Milliliter | |
| Pinch of thyme | ||
| Bayleaf | ||
| Garlic | 1 Clove (5gm), skinned | |
| 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.
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.
Chef
