Michelle Licona

This recipe is perfect as written. I don't understand people who modify a recipe and then say it was just ok and rate THEIR recipe a 3 star. If you've never made this before then definitely make it as written. I've been cooking for 40 years and owned a restaurant for a long time. I also make this recipe every single Thanksgiving and even people who don't like brussel sprouts go back for seconds. Tonight I'm making it alongside roasted brussel sprouts but as a topping for grilled chicken. I'll also serve it with rice. Good stuff!

I loved this recipe. I own a restaurant and work long hours so I don't like to spend alot of time in the kitchen at home. I adapted this easily for the pressure cooker and it was done in 20 min. The white wine definitely adds a great layer of flavor. Don't skip this step. I used a nice chardonnay. I browned my 1 inch cubed chuck roast in a cast iron skillet then transferred to the pressure cooker. I sauteed crimini and baby bella mushrooms with the onion and a little shallot and after sauteed I added garlic. I used about 14 oz of mushrooms but it's personal preference. Transferred all to the pot. Skipped the flour and proceeded with instructions. I did add a tsp of dijon mustard a few sprigs of fresh thyme and 2 dashes of worcestershire. Set the pressure cooker for 20 min and thickened with a little corn starch and water which is much better for thickening than flour. The Crème fraîche is a must. I purchased mine from my local market. Will add this to my winter rotation for sure.