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Categories:Viewed: 26 - Published at: 9 years ago
Ingredients
- 500 grams Beef tendons
- 2 medium Onion
- 1 large Carrot
- 1 packages Mixed mushrooms
- 1 head Broccoli
- 60 grams Butter
- 6 tbsp Cake flour
- 9 tbsp each Ketchup, Japanese Worcestershire-style sauce, red wine
- 450 ml Water
- 2 cubes Consomme soup stock cubes
- 2 squares Chocolate
Method
- Make demi-glace sauce.
- Follow the easy steps to make the sauce in!
- Make sure you read the Helpful Hints for that recipe too!
- I used beef tendons this time Add 3 0g of butter (not listed) to the pressure cooker and add the meat (cut into bite-size pieces and sprinkled with salt and pepper).
- Stir fry until the meat changes color.
- Cut the vegetables into fairly large pieces.
- Add to the pressure cooker and stir fry.
- When the vegetables are cooked, add 400 ml each of water and red wine (not listed in the ingredients) and 2 soup stock cubes.
- Lock on the a lid and pressure cook.
- The cooking time is up to you.
- Add demi-glace roux and cook over medium heat to reduce the sauce, stirring to prevent burning at the bottom of the pot.
- It's done!
- Yay!
- The photo shows the stew after I added the roux and reduced the sauce while stirring over medium-high heat for about 30 minutes Finally, wash the broccoli, microwave, and add to the stew.
- While you're boiling down the sauce, taste it.
- If it's too acidic, add a tablespoon each of jam and mirin.
