Grilled Sirloin With Mushrooms; Bistro Beef & Mushrooms; Hometown Chili; Spiced Beef With Dumplings - NuWave PIC2 Manual & Complete Cookbook Owner's Manual, Recipes & Tips

Grilled Sirloin with
Mushrooms & Red Peppers
Serves: 4
4 (6 – 7-ounce) sirloin steaks
1 tablespoon olive oil
1 medium red bell pepper, cut
into strips
6 ounces sliced button mushrooms
1 small onion, thinly sliced
½ teaspoon salt
½ teaspoon pepper
Directions:
1. Add olive oil to Cast Iron Grill and
heat on Max/Sear for 20 seconds or
until it smokes.
2. Brush vegetables with olive oil and
place on grill.
3. Grill vegetables for 2-3 minutes,
moving them to grill edge to keep
warm.
4. Season steak with black pepper and
add to grill.
5. Sear on each side for 4-5 minutes
for medium-rare, 6-7 minutes for
medium or 8-10 minutes for well-
done.
6. Serve steaks over grilled vegetables.
Tip: Create crosshatch marks by
rotating steaks 90° halfway through
cooking process on each side.
26 • NuWave PIC2 Complete Cookbook
Bistro Beef & Mushrooms
Serves: 4
4 beef sirloin steaks, cut ½-inch thick
1 tablespoon Dijon mustard or course
grain brown mustard
¼ cup dry red wine or sherry
1 tablespoon Worcestershire sauce
½ cup beef broth
2 tablespoons butter
2 tablespoon all-purpose flour
2 (4-ounce) packages sliced button,
shitake or Portobello mushrooms
2 teaspoons fresh thyme
½ teaspoons salt
½ teaspoon pepper
Directions:
1. Trim fat from steaks. Spread mustard
evenly over both sides.
2. In large skillet or grill pan, sear steak
on both sides for 3-4 minutes on
Max/Sear for medium-rare.
3. In 2-quart sauce pan, heat red wine
and Worcestershire on Medium
(275°F) heat for 3 minutes or until au
sec.
4. Add broth and butter to sauce.
5. Once butter has melted, in small
increments, pour in flour and stir with
silicone spatula until sauce thickens.
6. Cook for 1 minute or until flour taste
has been removed.
7. Add mushrooms, thyme, salt and
pepper and cook for 2 minutes to
incorporate flavors.
8. Slice beef in ½-inch slices on bias
and add to mushroom sauce
9. Simmer for 5 minutes.
10. Serve with egg noodles or rice.
Tip: Au sec is a French culinary term
meaning nearly dry. The liquid has
been reduced until nearly gone.
You may cut temperature down
to Medium-Low (175°F) heat to
slow down the speed of the liquid
reducing.

Hometown Chili

Serves: 6-8
2 pounds ground beef
1 cup chopped yellow onion
1 cup chopped celery
2 tablespoons chopped garlic
2 cans light red kidney beans
4 (15-ounce) whole tomatoes
3 tablespoons chili seasoning
2 cups cold water
3 tablespoons fresh parsley, minced
½ teaspoon black pepper
½ teaspoon salt
1 cup grated cheese (optional)
½ cup chopped green onions (optional)
1 cup crackers (optional)
Directions:
1. In large stock pot, cook ground beef
and 1 tablespoon chili seasoning on
Medium High (375°F).
2. Drain any fat and add the meat back
to large stock pot
3. Add onions, celery, and garlic. Sauté
with ground beef for about 2 minutes
until onions are translucent, stirring
every 30 seconds.
4. Add kidney beans, tomatoes,
remaining chili seasoning, water,
parsley, salt and pepper.
5. Turn PIC to High (425°F) and bring
to boil.
6. Turn PIC down to Medium-Low
(175°F) and let simmer for 45
minutes.
7. Serve with cheese, chopped onions,
and crackers.
Tip: If you don't have fresh parsley,
substitute 1 tablespoon dry parsley.

Spiced Beef with Dumplings

Serves: 4-6
1 (3-pound) boneless chuck roast
2 tablespoons olive oil
1 (16-ounce) can tomatoes
1¾ cup water, divided
¼ cup red wine
2 tablespoons beef bouillon
Salt to taste
2 cloves garlic, minced
1 (8-count) package refrigerated
biscuits
1 tablespoon minced parsley
2 tablespoons cornstarch
Directions:
1. Trim excess fat from roast.
2. Heat the oil in large Dutch oven on
Medium (275°F).
3. Brown roast on all sides.
4. Add tomatoes, 1½ cups water, red
wine, boullion, salt and garlic to
Dutch oven.
5. Cook on Medium-Low (175°F) for
2-2½ hours or until tender.
6. Place biscuits on roast and sprinkle
with parsley.
7. Cover and steam dumplings for
on Medium-Low (175°F) 15 minutes,
shaking pot occasionally.
8. Remove meat and dumplings and
place on platter.
9. Degrease cooking liquid.
10. Bring cooking liquid and remaining
water up to boil on Medium-High
(375°F).
11. Gradually add cornstarch by
continually stirring it into cooking
liquid.
12. Continue to stir until gravy is thick.
• 27 • 27
Beef