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Рецепт Boeuf Bourguignonne A La Andrea
by Global Cookbook

Boeuf Bourguignonne A La Andrea
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Ингредиенты

  • 1 Tbsp. extra virgin olive oil
  • 3 x bacon strips, coarsely minced.
  • 3 lb beef bottom round, cut into 1 1/2 inch pcs. (Trim off all visible fat.)
  • 1/2 tsp salt, plus more to taste.
  • 1/4 tsp freshly grnd black pepper, plus more to taste.
  • 10 ounce fresh white mushrooms, each cut lengthwise into quarters.
  • 4 med carrots, cut into 1-inch lengths.
  • 1/2 x minced shallots
  • 2 x garlic cloves
  • 1 c. hearty red wine
  • 2 c. homemade beef stock
  • 1 Tbsp. tomato paste
  • 4 Tbsp. (1/2 stick) of unsalted butter, at room temperature.
  • 1/4 c. all purpose flour.

Инструкции

  1. In a 5 to 7 qt pressure cooker, heat the oil over medium heat. Add in the bacon and cook, stirring occasionally till the bacon is crisp and browned.
  2. Put the bacon on paper towels, and pour the fat into a small bowl. Return 1 Tbs of fat to the cooker, reserve the remaining. Or possibly replace with good extra virgin olive oil, that has no cholesterol! Over medium-high heat, heat the cooker with the fat in it and add in the beef and cook. Do this in small batches, or possibly it will not brown. Add in more fat as needed. Transfer the beef to a large platter. Season it with 1/2 tsp salt and 1/4 tsp pepper, and set aside.
  3. Pour 1 Tbs of the reserved fat (or possibly additional oil) into the cooker. Reduce heat to medium. Add in the mushrooms, carrots, shallots, and garlic. Cook, stirring occasionally, till the mushrooms soften (about 5 min). Add in the wine. Bring to a boil, deglazing the browned bits off the bottom of the pot with a wooden spoon. Stir in the broth and tomato paste. Return the beef and any juices on the plate to the cooker. Lock the lid in place.
  4. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 20 min. Remove from the heat and quick-release the pressure. Open the lid, stir in the reserved bacon. Using a large slotted spoon transfer the meat and veggies to a large, deep serving bowl. Cover with aluminium foil to keep it hot. Let the liquid stand for five min. Skim any fat from the surface of the cooking liquid. I use paper towels, I gently lie one on top and it absorbs the fat. Bring to a boil, uncovered over medium-high heat. While this is happening in a medium (I use glass) bowl, using a rubber spatula work the butter and flour together till smooth. Gradually whisk about 1 c. of the warm cooking liquid into the mix to make a thin paste. Briskly whisk the paste into the boiling liquid. Cook, stirring occasionally, till the sauce is thickened and no trace of raw flour taste remains. About five min. Season with additional salt and pepper. Pour the sauce over the meat and veggies, stir gently, serve, be admired!