COOKS ESSENTIALS K41143, Рецепты

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7 6
3 tablespoons olive oil
1½ pounds beef, cut into ½-inch cubes
salt and freshly ground black pepper
1 onion, chopped
2 carrots, chopped
4 ribs celery, chopped
1 cup chopped parsnips
1½ cups chopped crimini mushrooms
2 cloves garlic, chopped
1 teaspoon dried rosemary
2 tablespoons tomato paste
1 cup red wine
1 cup uncooked pearl barley
6 cups low-sodium beef broth
1 tablespoon chopped fresh thyme
Beef Barley Soup
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil to the cooker. Season the beef cubes with salt and pepper, and brown the beef
in the oil for 5 minutes. Set the beef aside and drain off any excess oil from the cooker.
3. Add the onion, carrots, celery, parsnips, mushrooms, garlic and rosemary to the pressure cooker
and sauté for 8 to 10 minutes. Add the tomato paste, stir, and deglaze with red wine.
4. Return the beef to the pressure cooker, and add the barley and beef broth.
5. Pressure cook on HIGH for 20 minutes.
6. Let the pressure drop NATURALLY and carefully remove the lid. Adjust seasoning to taste with
salt and freshly ground black pepper, and sprinkle in the fresh thyme.
Serves 4 to 6
3 tablespoons olive oil
1 pound kielbasa, diced
1 small onion, chopped
2 carrots, chopped
2 ribs celery, chopped
1 head green or Napa cabbage, chopped
3 cloves garlic, minced
½ teaspoon caraway seed
1 teaspoon fennel seed
½ teaspoon mustard powder
1 tablespoon tomato paste
6 cups low-sodium chicken stock
salt and freshly ground black pepper
½ cup chopped fresh parsley
Cabbage Soup with Kielbasa
Directions
1. Pre-heat the pressure cooker using the BROWN setting.
2. Add the olive oil and kielbasa and cook for about 3 minutes.
3. Add the remaining ingredients, except for the parsley, and lock the lid in place.
4. Pressure cook on HIGH for 20 minutes.
5. Let the pressure drop NATURALLY and carefully remove the lid. Adjust seasoning to taste with
salt and freshly ground black pepper and stir in the fresh parsley.
Serves 4 to 6