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Beef Bourguigon Recipe

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This recipe for Beef Bourguigon is from The Taylor Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 pound London broil cut into 1" cubes
1 tablespoon olive oil
4 tablespoons butter
4 tablespoons flour plus 4 tablespoons corn starch
1 teaspoon salt
1 teaspoon pepper
32 ounces of beef stock
3/4 cup burgundy wine
2 teaspoon Worcestershire sauce
6 cloves garlic
10 baby carrots
10 pearl onions, peeled
2 cups button mushrooms
1 tablespoon fresh chopped parsley for presentation

Corn starch for slurry
Directions:
Directions:
Coat meat with flour and cornstarch mixture. Shake off excess flour. Let meat sit 10 minutes before cooking to ensure coating adheres well.In a large hot skillet heat oil and brown meat in small batches. Place meat into electric pressure cooker. In pan you cooked meat, add broth, wine, Worcestershire sauce, salt and pepper. Scrape up fond of meat that created while cooking. This contains all the flavor. Add liquid to pressure cooker. Now add in garlic, pearl onions and mushrooms. Set pressure cooker to highest level. Once it comes to pressure, cook 35 minutes. When finished take out 1/2 cup of liquid. Add 2 tablespoons of corn starch and mix. Add slurry to pot and stir. Repeat process until you achieve a thick sauce. Serve alone or over mashed potatoes. Use a touch of fresh parsley over each serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
Decadent, delicious, impressive.

 

 

 

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