Excellent! Made it in an hour, substituting ingredients I didn't have. Husband raved & picky teen loved it. This is how: Didn't have fresh mushroom, so soaked dried shitake mushroom in 2 cups of warm beef broth. Browned "stew cut" beef (A MUST, since it lends to fuller flavor of beef!) real good on all sides in 3 tbs butter in PRESSURE COOKER; took it out, and added twice the sherry and onion in the pot. While it was sauteeing, squeezed, then sliced the shitake. Didn't have demi glace, which is concentrated brown stock that is reduced to meaty flavored glaze, so curmbled up 2 bouillion cubes into the in the beef broth that reconstituted mushroom slices, added 6 tbs flour, 2 tbs tomato paste, then poured into the pot. When it began boiling, poured 2 cups burgendy wine, 1 tspn each dried rosemary and thyme, a bay leaf, sliced mushroom, and beef. Tightened the pressure cooker lid, and cooked for 30 minutes total, reducing the heat to LOW after the first steam. Meat was flavorful and tender, sauce was infused perfectly with dried herbs, and plentiful. Served with a box of ziti (only carb I had on hand) that was boiled in salted water, drained and butter added. Tasted just as good the next day! Keeper. Thank you Elliana!
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Excellent! Made it in an hour, substituting ingredients I didn't have. Husband raved & picky...