6
Skillet
Beef Stew
servings: 4
Ingredients:
1/4cup vegetable oil 1/3cup tomato paste
21/2lbs. stewing beef (1/2”cubes) 3/4cup red wine
salt and pepper to taste 1 qt. brown stock
4tbsp. flour 3 tbsp. fresh parsley, chopped
4white potatoes 1/2tsp. dried thyme
1cup dice onion 2 bay leaves
3/4cup carrots, 1” pieces
3/4cup celery
1tsp. chopped garlic
Method:
1. Set temperature to 375°F. Keep lid off. Heat oil in
skillet.
2. Season meat with salt, pepper and flour. Add to hot oil.
Brown on all sides. Do meat in 2-3 batches if necessary.
Set aside.
3. Combine potatoes, onion, carrot, celeryand garlic in
skillet (add 1-2 tbsp. of oil to skillet if if necessary).
Cook for about 10 minutes, allowing some browning to
occur.
4. Lower to 325°F. Add paste. Cook about 5 minutes. Add
wine, let it boil about 5 minutes to remove alcohol.
5. Return browned meat with juices to skillet. Cover meat
with stock, add seasonings and allow mixtureto come
to a boil. Reduce temperatureto warming.
6. Simmer 21/2to 3 hours or until tender.Turnthe unit off.
Beef Stroganoff
servings: 4
Ingredients:
3tbsp. olive oil
2lbs. beef tenderloin, sliced 1/3”thick or sirloin tip
2tbsp. butter
1/2cups mushrooms, 1/4”slices
1/2cup onion, sliced thin
1/2cup sour cream
1cup prepared beef gravy
1tbsp. dijon mustard
salt and black pepper to taste
Method:
1. Set temperatureto 350°F.
2. Heat oil. Saute beef until desired doneness. Remove and
keep warm.
3. Add butter to the skillet. Saute mushrooms and onions.
4. Lower to 300°F. Add sour cream, gravy and dijon
mustard. Simmer for 2 minutes.
5. Return the beef to the skillet. Season with salt and
pepper
6. Steamed rice, noodles or risotto go well with this
preparation. Turn the unit off.