Tough cuts of meat can be tamed into a tender meal in 40 minutes or less using pressure, instead of two to three hours of slow braising. Which means this beef stew, full of mushrooms and red wine, is a real option for dinner any weeknight.
from WordPress https://jonathanwilhoite.wordpress.com/2016/03/25/recipe-beef-and-porcini-mushroom-stew-electric-pressure-cooker-recipes-from-laura-pazzaglia/
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