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34
Beef Burgundy
6 - 8 Servings
INGREDIENTS
2 tablespoons olive oil
Salt and pepper
3 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
3 cloves garlic, minced
1 cup button mushrooms
2 large carrots, diced
1 cup frozen pearl onions
1 cup dry red wine
2 cups beef stock
2 tablespoons tomato paste
3 sprigs fresh thyme
1 whole bay leaf
1 tablespoon flour
1 tablespoon butter, room temperature
1 tablespoon fresh parley, chopped
Salt and pepper, to taste
METHOD
1 Season beef chunks by sprinkling with salt and pepper.
2 Select Meat function. Add oil to cooking pot. When oil is hot, brown
the beef chunks on all sides in batches.
3 Add onion, garlic and mushrooms to cooking pot; sauté for a few
more minutes.
4 Add browned beef, carrots, pearl onions, red wine, beef stock,
tomato paste, thyme and bay leaf.
5 Lock lid in place. Select Soup function, and set timer for 30 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Blend butter with flour to form a paste. Ladle some of the hot stock
from the cooking pot into butter mixture. Mix until very smooth. Add
butter mixture to hot stew, stirring constantly.
8 Select Soup function again and bring stew back to a boil, uncovered,
to thicken and cook out flour flavor.
9 Taste for seasoning and serve with chopped fresh parsley.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
33
Cream of Root Vegetable Soup
6 - 8 Servings
INGREDIENTS
6 cups chicken stock
2 medium stalks celery, chopped
1 large leek, white part only, sliced
1 large russet potato, peeled and chopped
1 large turnip, peeled and chopped
1/2 large rutabaga, peeled and chopped
2 medium parsnips, peeled and chopped
2 large carrots, peeled and chopped
2 tablespoons flat-leaf parsley, chopped
1 teaspoon kosher salt
1/2 teaspoon white pepper
1 pinch ground coriander
2 tablespoons whipping cream
1 tablespoon butter
METHOD
1 Put stock, all vegetables, parsley, salt, pepper, and coriander in
cooking pot.
2 Lock lid in place. Select Soup function, and set timer for 15 minutes.
3 When cooking cycle is complete and all pressure is released,
open lid.
4 Purée soup to desired consistency with an immersion blender with a
stainless wand set on low. Add cream and butter while puréeing.
5 Taste for seasoning. Serve hot or cold.
PRESENTATION
This soup is delicious served with a dollop of sour cream and chopped
green onions on top.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
TSCDIST_PressureCooker manual 7/20/07 11:30 AM Page 33