July 19, 2005
Home Cookin' 4
Today's recipe: Beef Burgundy. This ranked right up there with the basil and tomato fish recipe from week 1, but were I to repeat, I would season the meat separately and perhaps use a more tender cut. Still, great stuff. I've been wanting to have this again for years.
Posted by Andy at July 19, 2005 11:09 PM to the Food categoryComments
If you have one, use a pressure cooker for the meat, cooks up faster and more tender.
Posted by: Mei at December 12, 2005 12:13 PMThat would probably work ok, but you'd have to do some experimenting and maybe cook the whole thing in the pressure cooker. As it stands you use the same pan for the whole process, which melds all the flavors together quite nicely and makes use of all that sticky stuff left behind.
Posted by: Andy at December 12, 2005 04:13 PMPost a comment