NuWave PIC Gold - Bistro Beef & Mushrooms; Hometown Chili

• 31
Bistro Beef & Mushrooms
Serves: 4
4 beef sirloin steaks, cut 1-cm, thick
15 ml Dijon mustard or coarse
grain brown mustard
2 oz dry red wine or sherry
15 ml Worcestershire sauce
4 oz beef broth
1 oz butter
1 oz all-purpose our
2 (4-oz) packages sliced button,
Shiitake or Portobello mushrooms
10 grams fresh thyme
12 grams salt
2 gams pepper
Directions:
1. Trim fat from steaks. Spread
mustard evenly over both sides.
2. In large sauté pan or grill pan, sear
steak on both sides for 3-4 minutes
on Max/Sear for medium-rare.
3. In medium saucepan, heat red
wine and Worcestershire on
Medium (135°C) 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 our and stir with
silicone spatula until sauce thickens.
6. Cook for 1 minute or until our taste
has been removed.
7. Add mushrooms, thyme, salt and
pepper and cook for 2 minutes to
incorporate avors.
8. Slice beef in 1¼-cm 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 (80°C) heat to
slow down the speed of the liquid
reducing.
• 31
Beef
Hometown Chili
Serves: 6-8
1 kilogram ground beef
8 oz chopped yellow onion
8 oz chopped celery
30 grams chopped garlic
2 cans light red kidney beans
4 (15-oz) whole tomatoes
40 grams chili seasoning
16 oz cold water
44 grams fresh parsley, minced
40 grams black pepper
2 grams salt
8 oz grated cheese (optional)
4 oz chopped green onions (optional)
8 oz crackers (optional)
Directions:
1. In large stock pot, cook ground beef
and 15 ml chili seasoning on
Medium High (190°C).
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 (220°C) and bring
to boil.
6. Turn PIC down to
Medium-Low (80°C) and let
simmer for 45 minutes.
7. Serve with cheese, chopped onions,
and crackers.
Tip: If you don’t have fresh parsley,
substitute 15 ml dry parsley.