Beef Burgundy; Quick Chicken Pot Pie - Wolfgang Puck BPCRM040 Use & Care Manual

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 33

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 Set timer for 35 minutes. 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 Secure pressure cooker lid 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 Set timer for 6 minutes. 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
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Quick Chicken Pot Pie

6 Servings
INGREDIENTS
1 package (10 ounces) frozen puff pastry shells
2 cups chicken stock
15 whole frozen chicken tenders
2 sprigs fresh thyme
1 bag (16 ounces) frozen pearl onions
1 bag (16 ounces) frozen mixed vegetables with peas and carrots
1 can (10 3/4 ounces) condensed cream of chicken soup
METHOD
1 Bake puff pastry shells according to package instructions.
2 Add chicken stock, chicken tenders, pearl onions and thyme to
cooking pot.
3 Lock lid in place and set timer for 12 minutes.
4 When cooking cycle is complete and all pressure is released, open
lid. Remove thyme sprigs.
5 Add frozen mixed vegetables and soup.
6 Lock lid in place and set timer for 6 minutes again. Make sure the
vegetables are cooked through, and use a wooden spoon to break
up the chicken tenders. Taste for seasoning.
7 Ladle chicken stew into baked pastry shells; garnish with freshly
chopped parsley or chives.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
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