Beef Bourguignon ala Pressure Cooker
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 251.0
- Total Fat: 6.1 g
- Cholesterol: 47.2 mg
- Sodium: 239.8 mg
- Total Carbs: 12.0 g
- Dietary Fiber: 1.8 g
- Protein: 27.3 g
View full nutritional breakdown of Beef Bourguignon ala Pressure Cooker calories by ingredient
Introduction
Beef Bourguignon doesn't have to be an all-day affair, and it also doesn't have to be unhealthy. This method cuts out the extra oil and flour, but still delivers a delicious meal. Beef Bourguignon doesn't have to be an all-day affair, and it also doesn't have to be unhealthy. This method cuts out the extra oil and flour, but still delivers a delicious meal.Number of Servings: 6
Ingredients
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2.66 serving 6 oz Sirloin Steak trimmed to no fat
3 serving White Pearl Onions (Christopher Ranch) 8 onions=1 serving (by NAYARI)
5.33 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
2 medium Carrots, raw
2 serving Bacon, Applegate Farms Sunday Bacon (2 strips)
4 clove Garlic
0.125 cup Tomato Paste
8 oz Skinny Girl Red Wine (by KOLBERT)
1 fl. oz Sherry, dry
1 cup beef stock, low sodium1 tsp Thyme, fresh
Directions
1. Cut bacon into small pieces. Cook on medium heat in the pressure cooker pot without the top on.
2. Cut sirloin onto 1 inch chunks. After the fat is rendered out of the bacon, add sirloin to the pan, cooking just long enough to brown it on all sides. Remove and set aside.
3. Cut carrots into slices. And carrots, thyme, and onion and stir thoroughly into the bacon. Cook for 10 minutes, stirring occasionally.
4. Move carrots, bacon, and onions out of the way (but leave in the pot), and place grated garlic in the opening. Cook for about a minute, stirring constantly. Then, blend together with the rest of the ingredients in the pot.
5. Add wine, tomato paste, sherry, and stock, stirring thoroughly.
6. Add beef, then close and lock the lid. Raise the heat to High. When the valve on the top of the pressure cooker starts hissing, lower the temperature to medium-high. Cook for 12 minutes.
7. Remove from heat. Place in sink, and use the "quick release" method: spray water on the lid of the pressure cooker, but not the valve.
8. Serve over farro or other grain.
Serving Size: 8 ounces
2. Cut sirloin onto 1 inch chunks. After the fat is rendered out of the bacon, add sirloin to the pan, cooking just long enough to brown it on all sides. Remove and set aside.
3. Cut carrots into slices. And carrots, thyme, and onion and stir thoroughly into the bacon. Cook for 10 minutes, stirring occasionally.
4. Move carrots, bacon, and onions out of the way (but leave in the pot), and place grated garlic in the opening. Cook for about a minute, stirring constantly. Then, blend together with the rest of the ingredients in the pot.
5. Add wine, tomato paste, sherry, and stock, stirring thoroughly.
6. Add beef, then close and lock the lid. Raise the heat to High. When the valve on the top of the pressure cooker starts hissing, lower the temperature to medium-high. Cook for 12 minutes.
7. Remove from heat. Place in sink, and use the "quick release" method: spray water on the lid of the pressure cooker, but not the valve.
8. Serve over farro or other grain.
Serving Size: 8 ounces