Pont
Knight
The Demise Cook Book
Beef Bourguignon
Ingredients:
1 glass of wine
1 glass of water
1 level tablespoon of corn flour (or 1 heaped of normal flour)
pinch of salt and pepper
Bouquet Garni (or thyme and bay leaves)
500g of diced beef
200g of diced bacon
1 onion
mushrooms (optional)
Olive oil
Beef Bourguignon
Ingredients:
1 glass of wine
1 glass of water
1 level tablespoon of corn flour (or 1 heaped of normal flour)
pinch of salt and pepper
Bouquet Garni (or thyme and bay leaves)
500g of diced beef
200g of diced bacon
1 onion
mushrooms (optional)
Olive oil
- Soak the beef overnight in the wine and water.
- Brown the onion, bacon and mushrooms (optional) in olive oil.
- Brown the beef in olive oil, keeping the wine and water.
- Put the wine and water in a pressure cooker and add the browned beef, onion, bacon, mushrooms (optional), salt, pepper and bouquet garni.
- Cook on the pressure cookers max setting (for meat) for 30 minutes.
- Mix in the corn flour and remove the bouquet garni and simmer until mix thickens.
- Serve with wild and long grain rice.