Recipes - Magefesa PRACTIKA PLUS Manual

The cooking times listed in the following tables may vary slightly according to food type,
storage and quality.
5
MIN
INGREDIENTS
1-1/2 pounds stew meat
about 1/4 coup flour
2 tables spoons oil
1 large onion cut in 8 pcs.
6 cups hot beef broth
6-8 carrots cut into 1" pcs.
3-4 potatoes cut into 1"
chunks
3 stalks celery,
cut into 1" pcs.
1/2 teaspoon salt,
or to taste
Pepper to taste
10
MIN
INGREDIENTS
1-1/2 pounds coarsely
ground lean beef
2 medium onions, chopped
3 cloves garlic, minced
1-1/2 cups beef broth
14-oz. can tomato puree
1 teaspoon ground cumin
1/2 teaspoon dried oregano
3 tablespoons chili powder
1 to 2 teaspoons salt.
1/2 teaspoon pepper
Cayenne pepper
15-oz. can pinto beans,
drained
2 tablespoons corn meal
1/2 cup hot water
22

18. RECIPES

BASIC BEEF STEW
Flour and season meat. Heat oil in cooker over medium heat. Add the meat
and cook uncovered until well browned. (The longer you brown the meat,
the darker your sauce will turn be).
Add hot broth and the onion. Bring to a boil, stirring occasionally. Close
cover and bring to high pressure. Lower heat and cook 15 minutes. Remove
from heat, let pressure reduce using the Natural Release method. Remove
cover.
Add the remaining vegetables and salt and pepper. Close cover and return
to high pressure.
Lower heat and cook 5 more minutes. Again, remove from heat and reduce
pressure using the Natural Release method. Remove cover. Check seasonings
and serve.
CHILI WITH BEANS
Brown meat with onions and garlic in uncovered cooker over medium heat.
Drain if necessary. Add broth, tomato puree, and seasonings. Bring to a
boil, stirring occasionally. Close cover and bring to high pressure. Lower
heat and cook for 10 minutes. Remove from heat and let pressure reduce
using the Natural Release method. Remove cover.
Add beans and bring to simmer in uncovered cooker. Combine corn meal
and hot water and stir into chili. Cook and stir until thickened. Season to
taste. Serve sprinkled with grated cheddar cheese and chopped raw onion.