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R5 BEEF POT ROAST
Cook time—2 hours
2 1 /
2
lb beef chuck roast, cut into 3 pieces
2 carrots, peeled and quartered
1 /
2
small celery root or celeriac, peeled and quartered
2 small yellow onions, quartered
1 bay leaf
2 whole cloves
8 black peppercorns
4 cup
vegetable stock
Place beef, vegetables and spices in 4-quart casserole dish.
Pour vegetable stock over all.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to
Recipe R5 . Press OK. When oven
chimes, remove dish from oven and serve warm.
Makes 5 to 6 servings.
R6 PORK LOIN IN PUFF PASTRY
Cook time—30 minutes
1 /
2
17.5-oz package puff pastry sheets
2 Tbsp stone ground mustard
1 lb pork tenderloin
Kosher salt and freshly ground black pepper
Unfold pastry sheet on cutting board and cut in half. Spread 1
Tbsp
mustard evenly across each pastry sheet. Cut pork in half
lengthwise. Season with salt and pepper. Place one pork piece
in the middle of each sheet, leaving one inch on each long end.
Fold ends over the pork and tightly roll the sides around the
pork, placing seam on the bottom under the pork. Line solid pan
with parchment paper. Carefully place puff pastry bundles on
paper. Slide pan on rack position 2. Close oven door. Set oven
to
Recipes R6 . Press OK. When oven chimes, remove pan from
oven. Remove bundles from paper using a metal spatula. Serve
immediately.
Makes 4 to 6 servings.
OVEN OPERATION
Recipes
R4 BEEF STROGANOFF
Cook time—47 minutes
1 3 /
4
lb beef chuck roast, cut into 1 /
4
x 1 /
2
-inch strips
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp beef bouillon granules
1 yellow pepper, sliced into 1 /
4
-inch strips
1 red pepper, sliced into
1
/
4
-inch strips
8 oz mushrooms, sliced 1 /
4
-inch thick
2 small yellow onions, sliced thin
2 1-oz
packages dry gravy mix
1 Tbsp cornstarch
2 tsp paprika
1
1
/
2
cup heavy cream
1 /
4
cup tomato paste
Cooked egg noodles, optional
Season beef with salt and pepper. Place beef in 13 x 9-inch
baking dish. Mix in bouillon, peppers, mushrooms and onions.
Place oven rack in rack position 2. Place dish on rack. Close
oven door. Set oven to
Recipe R4 with six people. Press OK.
When oven chimes, remove dish from oven and carefully pour
liquid into 2-cup measuring cup and set aside. Return dish back
in oven and press OK to continue cooking.
To make sauce: In 2-quart saucepan whisk gravy mixes, corn-
starch and paprika. Mix in cream and tomato paste. Whisk in
reserved 1
3 /
4
cups juice, adding water if needed to equal 1 3 /
4
cups. Place on Wolf cooktop over medium heat. Bring to a boil
to thicken, stirring constantly.
When oven chimes, remove dish from oven and mix in sauce.
Serve alone or over egg noodles.
Makes 5 to 6 servings.