TODD TEPC63, Instructions Manual

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23
BEEF BOURGUIGNON
SERVINGS: 4
1 tablespoon flour
1 teaspoon salt
½ teaspoon freshly ground pepper
1 ½ pounds sirloin, cut into 1-inch pieces
2 garlic cloves, minced
1 cup Burgundy wine
1
½ cups beef stock
1 tablespoon tomato paste
1 sprig thyme
1 cup frozen pearl onions
1 cup small mushrooms
3 large carrots, peeled and sliced diagonally into 2-inch pieces
3 parsnips, peeled and cut into 2-inch pieces
In a bowl, combine flour, salt and pepper; mix well.
Roll beef pieces in flour mixture; shake off excess.
Place beef and remaining ingredients into pressure cooker; secure lid.
Select SOUP/STEW; press START.
When cooking is complete, serve immediately.
BEEF GOULASH
SERVINGS: 4
2 pounds stew meat
1 medium onion, sliced
2 garlic cloves, minced
1
½ cups beef stock
½ cup tomato puree
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons salt
2 teaspoons Hungarian paprika
1 tablespoon caraway seeds
Place all ingredients into pressure cooker; secure lid.
Select SOUP/STEW, increase time to 30 minutes; press START.
When cooking is complete, serve immediately.