3.Combine potatoes, onion, carrot, celery and garlic in skillet (add
4.Lower to 300°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 mixture to come to a boil. Reduce temperature to warming.
6.Simmer 21/2 to 3 hours or until tender. Turn the unit off.
Beef Stroganoff
Serves: 4
Ingredients:
3 tbsp. olive oil
2 lbs. beef tenderloin, sliced 1/3” thick or sirloin tip 2 tbsp. butter
1/2 cups mushrooms, 1/4” slices 1/2 cup onion, sliced thin
1/2 cup sour cream
1 cup prepared beef gravy
1 tbsp. dijon mustard
salt and black pepper to taste
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Method:
1.Set temperature to 375°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.
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