Beef Burgundy

From: Barbara in southern Brasil

On Nov 4, 2009

i am living in rural southern Brasil--so some of the meat cuts are difficult to find and some are very tough. I was not able to find beef broth here. I used a meat they call "alcatra"--I think it is rump roast. I rolled it in seasoned flour and omitted the flour & water at the end. After browning, I added wine & 1 cup water and soaked for 2 hours before pressure cooking. 30 minutes in pressure cooker made an incredibly easy and delicious meal. I will share with "the girls" down here! Thank you so much for this recipe.

From: Chef #666171

On Mar 28, 2009

Delicious! Only changes were we added rosemary, skipped the mushrooms and cooked it in a pressure cooker. First brown the bacon in a skillet. Brown the meat and garlic in the pressure cooker. Then add the seasonings, broth, wine, onions and cooked bacon. Put the lid on the pressure cooker and cook according to your pressure cookers directions. After the rocker gauge started rocking ours took apx. 30 minutes. Once the pressure goes down remove the lid and add the flour and water mixture to thicken. Served ours over egg noodles.

From: Chef #1086916

On Dec 20, 2008

Great recipe...ingredients are in the pantry always! Easy go to meal and super for a cold winter day...which most of us are experiencing today...jealous of Floridians today

From: Black Radish

On Feb 4, 2007

I used applewood smoked bacon, added fresh rosemary, sage & thyme, and replaced the fresh mushrooms with 1/2 cup reconstituted dried mushrooms and their liquid. I used a fruity but soft merlot. In addition, I added some very finely minced celery, carrot & onion to it as well as 1 heaping tbsp of tomato paste. Geez - I know it sounds like I added & changed a lot of things, but this is a great recipe to use as an outline! The broth was so rich and silky & wonderful with these additions.