Beef Burgundy; Chicken Picante - Wolfgang Puck BPCR00175 Cafe collection Manual

Beef Burgundy

6 servings
INGREDIENTS
2 tablespoons olive oil
3 1/2 pounds lean beef stew meat, cut into 1-inch pieces
1 medium onion, chopped
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
1 Preheat uncovered pressure cooker to 200°.
2 Add oil and raise temperature to 300°. Add beef and chopped
medium onion. Cook until brown in uncovered pressure cooker.
3 Add garlic, mushrooms, carrot, pearl onions, wine, stock, thyme
and bay leaf.
4 Secure pressure cooker lid. Raise temperature to 400°. When the
pressure indicator pops up, reduce temperature to 250°. Set
a kitchen timer for 13 minutes.
5 When time is up, turn temperature dial to off. Flip the pressure release
valve to release pressure. After pressure is released, remove the lid.
6 Blend 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.
7 Add tomato paste to stew. Bring the stock to a boil while stirring to
blend in the thickening ingredients.
8 Add 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
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Chicken Picante

4 servings
INGREDIENTS
15 boneless, skinless chicken tenders
2 cups low sodium chicken broth
1 jar (16 ounces) medium salsa
METHOD
1 Place all ingredients in pressure cooker.
2 Secure lid on pressure cooker.
3 Set temperature to 400°. When pressure indicator pops up, reduce
temperature to 250°. Set a kitchen timer for 10 minutes.
4 When time is up, turn temperature dial to off. Flip the pressure release
valve to release pressure. After pressure is released, remove the lid.
5 Turn 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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