Beef Burgundy
6 servings
INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds lean beef stew meat, cut into
3 cloves garlic, minced
3/4 pound button mushroom 1 large carrot, diced
3/4 pound pearl onions (If you cannot find fresh, substitute frozen) 2 cups dry red wine
2 cups beef stock
3 sprigs fresh thyme
1 whole bay leaf
1 tablespoon flour
1 tablespoon butter, room temperature
1 1/2 tablespoons tomato paste
1 tablespoon fresh parsley, chopped salt and pepper, to taste
METHOD
1Preheat uncovered pressure cooker to 200°.
2Add oil and raise temperature to 300°. Add beef and chopped medium onion. Cook until brown in uncovered pressure cooker.
3Add garlic, mushrooms, carrot, pearl onions, wine, stock, thyme and bay leaf.
4Secure pressure cooker lid. Raise temperature to 400°. When the pressure indicator pops up, reduce temperature to 250°. Set
a kitchen timer for 13 minutes.
5When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
6Blend the flour with the room temperature butter until smooth in a small bowl. Add a ladle full of hot broth to the butter mixer, mix until smooth. Add the butter mixture into the hot stew, stirring constantly to evenly distribute.
7Add tomato paste to stew. Bring the stock to a boil while stirring to blend in the thickening ingredients.
8Add fresh parsley and season to taste with salt and pepper.and serve immediately. Let your guests serve themselves.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
Chicken Picante
4 servings
INGREDIENTS
15 boneless, skinless chicken tenders
2 cups low sodium chicken broth
1 jar (16 ounces) medium salsa
METHOD
1Place all ingredients in pressure cooker.
2Secure lid on pressure cooker.
3Set temperature to 400°. When pressure indicator pops up, reduce temperature to 250°. Set a kitchen timer for 10 minutes.
4When time is up, turn temperature dial to off. Flip the pressure release valve to release pressure. After pressure is released, remove the lid.
5Turn heat to high, and reduce sauce to thicken.
PRESENTATION
This is great served over nachos, in burritos, or quesadillas.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Guest Host
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