Beef Bourguignon with Morels

PREPARATION

1. In a saucepan, cook for 7 minutes, at a boil, the morels covered with water. Pick the mushrooms using a slotted spoon. Rinse several times with plenty of water and drain.
2. Chop the onions and the garlic.
3. In a pressure cooker, brown the meat and the bacon bits in the butter.
4. Add onions and garlic, and sprinkle with flour. Mix and leave.
5. Brown for a few minutes.
6. Moisten with the red wine which must cover the meat. Add the bouquet garni.
7. Salt and pepper.
8. Close the casserole and leave to cook gently for 60 minutes. At the last moment, add the morels and simmer for a few more minutes.
9. Enjoy your lunch!