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18
Beef Goulash
6 - 8 Servings
INGREDIENTS
2 tablespoons vegetable oil
1 pound onions, finely chopped
1 tablespoon sugar
3 tablespoons sweet paprika
3 tablespoons hot paprika
3 tablespoons tomato paste
1 tablespoon minced garlic
1 tablespoon chopped
fresh marjoram
1/2 teaspoon chopped fresh thyme
2 teaspoons kosher salt (or more to taste)
1/2 teaspoon freshly ground
black pepper
3 pounds boneless beef shank, well trimmed and cut into 1-inch cubes
3 cups homemade chicken stock or good quality canned chicken broth
METHOD
1 Select Stew function, and set timer for 35 minutes.
2 Add oil to cooking pot. When oil is hot, add onions and sugar.
Sauté, uncovered, until onions are golden.
3 Add beef cubes and sear both sides.
4 Add sweet and hot paprika, tomato paste, garlic, marjoram, thyme,
salt and pepper. Sauté, stirring continuously for 1 minute
5 Add chicken stock, water, balsamic vinegar, and caraway seed. Stir.
6 Lock lid in place.
7 The Goulash will be done when timer goes off, but it will stay in
keep warm mode until unit is turned off. Turn off heat and skim off
liquid fat glistening on the surface. Taste and add more salt and
pepper, if desired. Serve hot with spaetzle, dumplings, potatoes,
rice, or Kaiser rolls.
Recipe courtesy Wolfgang Puck Makes it Easy, Rutledge Hill Press, 2004
1 cup water
2 tablespoons balsamic vinegar
1 tablespoon caraway seeds,
toasted in a dry skillet over
medium-low heat until fragrant,
1 to 2 minutes, and then
coarsely ground
17
Greek Lemon Chicken Soup
6 Servings
INGREDIENTS
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
1 medium onion, chopped
1 cup fresh spinach, chopped
6 cups chicken stock
1/2 cup arborio rice
4 tablespoons fresh lemon juice
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 tablespoon fresh mint leaves, chopped
2 large eggs, beaten
METHOD
1 Place all ingredients, except eggs, in cooking pot.
2 Lock lid in place.
3 Select Soup function, and set timer for 15 minutes.
4 When cooking cycle is complete and all pressure has been released,
remove lid.
5 Pour beaten eggs slowly into hot soup while stirring.
6 Serve hot with fresh chopped mint garnish.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
TSCDIST_PressureCooker manual 7/20/07 11:29 AM Page 17