Traditional Beef Burgundy
Ingredients
- 4 slices thick bacon diced
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 2 pounds beef cubed
- 1 large yellow onion sliced
- 3 large carrots cut into 1-inch pieces
- 1 pound mushrooms quartered
- 2 cups burgundy wine
- 1 cup beef stock
- 1/2 teaspoon dried thyme
- 1 tablespoon Dijon mustard
Instructions
- In the pressure cooker, brown the diced bacon over medium heat. Once cooked, drain the bacon and set aside until later. Reserve 2 tablespoons of the bacon fat in the pot.
- Combine the flour, salt, pepper, and garlic powder in a small dish. Coat the meat with the flour mixture.
- Over medium heat, brown the meat in the reserved bacon fat. Add the quartered mushrooms, carrots, and onions to the pot and cook for a minute or two.
- Stir in the wine, beef stock, mustard, and thyme. Lock the lid in place, bring to HIGH pressure. Stabilize the pressure and cook for 30 minutes.
- When done, release the pressure, and add the reserved bacon. Serve alone or with mashed potatoes.
Nutrition
Calories: 924kcalCarbohydrates: 22gProtein: 50gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 4gMonounsaturated Fat: 26gTrans Fat: 3gCholesterol: 185mgSodium: 886mgPotassium: 1517mgFiber: 3gSugar: 7gVitamin A: 7668IUVitamin C: 7mgCalcium: 89mgIron: 7mg
Tried & Loved this recipe?Mention @ZavorAmerica and tag #SavorWithZavor !
