Posted in: Recipes
Retro Recipe Revival: Beef BourguignonWe recently found yet another old-school promotional Tower recipe book nestling in the archives when carrying out our post-Christmas de-cluttering. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-80s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week; Beef Bourguignon...
Recommended applianceTower 5 Litre Digital Multi Cooker Total time to table: 55 minutes Total Cost Per Serving: £2.90 Contains Nuts? No Suitable for Vegetarians? No Serves: 4 - 6
- 900g medallion steak, cut into 2-3cm pieces
- 250ml cup dry red wine
- 125ml beef stock
- x3 slices of bacon
- x2 tbps flour
- x2 carrots, sliced 1 cm thick
- x12 large fresh mushrooms, quartered
- x1 large onion, chopped
- x2 cloves garlic, minced
- x1/4 tsp basil
- Splash olive oil
- Lightly heat olive oil in your Tower pressure cooker crockpot for around 30 seconds until smoking.
- Slice the bacon into 1 cm chunks and fry in the cooker until crisp.
- Add onion and cook for 2 minutes.
- Add steak and brown meat for around 5 minutes on ‘Stew’ setting.
- Stir in flour and thoroughly mix using a wooden spoon.
- Stir in wine, beef stock and seasonings.
- Cook for 20 minutes on ‘Stew’ setting, occasionally stirring to prevent sticking.
- Open the cooker (taking care to avoid burning yourself), add carrots and mushrooms.
- Cook for a further 5 – 7 minutes.
- Ladle into small serving bowls and serve with vermicelli noodles, basmati rice or steamed potatoes.