When Barbara from Pressure Cooking Today first announced she was writing a cookbook, I wondered how much I would use it since so many recipes are on her website but I love her cookbook. From the looks of mine, and I’ve only had it a couple of weeks, I might should have ordered two. The book is The Electric Pressure Cooker Cookbook and I highly recommend it.
Beef Bourguignon
This recipe was easy and didn’t call for anything I didn’t already have except the frozen pearl onions. I had never used them before and probably wouldn’t use them again. Maybe it’s just because I’m not used to them but I didn’t like them. I would have liked sliced onions a whole lot better.
I served it over mashed potatoes because for some reason, I’ve ended up with about 4 big bags of potatoes. I made extra and will make potato fritters in the next day or so.
This recipe is definitely a keeper!
Cilla Tyler says
Looks wonderful. I like baby pearl onions in a white sauce with some nutmeg.
sharkiecat says
I made the chicken tetrazzini last night. Quick, easy and good. I think it took longer to gather and prep than it did to cook:)
Verna A. says
Every recipe of hers that we’ve tried is a keeper!
Nelle Coursey says
After absolutely no food today, this looks like heaven!! LOL I will be so glad when this is over!! Next prep is at 8!
Barbara Schieving says
I’m so glad the bourguignon was a hit. Thanks so much for the rave review of my cookbook!