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39.
38.
BURGUNDY BEEF STEW
2 pound beef stew meat, trimmed of all fat
and cut into 1 inch cubes
1 tablespoon olive oil
2 cup chopped onion
1 clove garlic, minced
2 teaspoon dried thyme
1 cup peeled baby carrots, cut into 1 inch pieces
1 cup all purpose potatoes, cut into 1 inch pieces
1 cup frozen cut green beans
4 ounces tomato sauce
p cup beef broth
4 cup Burgundy wine
1 bay leaf
2 teaspoon salt
dash black pepper
2 tablespoon minced parsley
1. Heat the oil in the Pressure Cooker Pan on
MAX/BROWNING. Sauté the meat and brown on
all sides.
2. Add onion and garlic to the meat mixture and
sauté 5 to 7 minutes, or until soft.
3. Add the remaining ingredients, except the parsley.
Stir well.
4. Cover with the Lid and set the
Pressure Regulator Valve to PRESSURE. Heat
on MAX/BROWNING until the Pressure Lift
Pin raises.
5. After a few minutes when a steady flow of steam is
released from the Pressure Regulator Valve,
reduce the Variable Temperature/Pressure
Control to 6 - 7 and cook 15 to 20 minutes or
until done.
6. Turn the Variable Temperature/Pressure
Control to WARMING and unplug the unit.
The Power Indicator Light will turn off. Use the
Natural Steam Release method. Wait until the
Pressure Lift Pin drops.
Makes 4 servings
Steam
Clean
Pressure
Steam
Release
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
SAUERBRATEN
4 cup red wine vinegar
2 teaspoon salt
1/8 teaspoon pepper
2 teaspoon ground cloves
1 clove garlic, crushed
12 pound chuck or rump roast, 2 inches thick
1 tablespoon vegetable oil
12 cups beef broth
1 large carrot, coarsely chopped
1 rib celery, coarsely chopped
2 large onion, coarsely chopped
1 bay leaf
1 cup crushed ginger snaps
1. Combine the red wine vinegar, salt, pepper, ground cloves,
crushed garlic and marinate the beef roast in a non-metal
container for several hours or overnight in the refrigerator.
2. Turn the Temperature Control Dial to
MAX/BROWNING and heat the oil in the
Pressure Cooker Pan. Remove the meat from
the marinade and place it in the Pressure
Cooker Pan, reserve the marinade. Brown the
roast on both sides.
3. Pour in the reserved marinade, beef broth,
carrot, celery, onion and bay leaf.
4. Cover with the Lid and set the Pressure
Regulator Valve to PRESSURE. Heat on
MAX/BROWNING until the Pressure Lift
Pin raises.
5. After a few minutes when a steady flow of steam
is released from the Pressure Regulator Valve,
reduce the Variable Temperature/Pressure
Control to 6 - 7 and cook 50 to 60 minutes or
until done.
6. Turn the Variable Temperature/Pressure Control to WARMING
and unplug the unit. The Power Indicator Light will turn off. Use
the Natural Steam Release method. Wait until the Pressure Lift
Pin drops.
7. Place the meat on a serving platter and cover with foil. Stir
in the crushed ginger snaps into the gravy, adding more broth as
necessary to make a gravy. Taste and adjust for salt. Slice the
meat across the grain into thick slices and serve with the gravy
on the side.
Makes 4 to 6 servings
38.
Steam
Clean
Pressure
Steam
Release
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9
3
7
2
5
6
8
Max/Browning
Warming
Steam
1
9