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Ingredients
3 Slices bacon
1 Pound beef cubes
1 Cup dry red wine
1 Bay leaf
2 Tablespoons onion, chopped
1 Garlic clove, minced
1 Tablespoon catsup
2 Tablespoons flour
1 (4 1/2 oz) Can mushrooms
1 Teaspoon instant beef bouillon granules or 1 cube
Instructions
In 4 quart pressure cooker, cook bacon until crisp, remove bacon and crumble, set aside.
In drippings, brown meat and drain off fat. Add wine, onion, garlic, catsup, bouillon, salt, pepper and bay leaf.
Close cover and cook at 15 pounds pressure for 18 to 20 minutes. Cool quickly under cold running water.
Blend 1/4 cup water with flour and stir into meat. Add un-drained mushrooms. Cook and stir until bubbly. Serve over noodles or rice and sprinkle with bacon bits.