Pressure Cooker Veal Marengo
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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This information is per serving.
Saturated Fat0.5 g
Trans Fat1 g
Pressure cooker veal Marengo. This is an old French dish that has a reputation for being both delicious and difficult to make. The reason behind this reputation, however, is that the original recipe called for ingredients that are hard to find outside of France. In this updated recipe, we substitute the hard-to-find ingredients with more readily available and easily used substitutes.
Pressure Cooker Veal Marengo Recipe- The Classic Dish with a Modern Twist.
The veal Marengo recipe is a classic dish with a modern twist. It is a delicious, hearty, and easy-to-make dish that you can serve to your family or guests.
This pressure cooker veal marinara recipe is an updated version of the classic Italian dish. It has all the flavors and ingredients of the original but it takes less time to cook!
The pressure cooker veal stew recipe is not just for vegetarians. The meaty flavor and texture of the meat will delight your taste buds and satisfy your hunger!
Why is veal Marengo such a popular dish?
The dish was created by Napoleon Bonaparte’s chef, Marie-Antoine Carême. It is a veal stew with tomatoes, wine, and vegetables.
The dish is popular because it is a simple dish that requires few ingredients to make. It also has a rich and savory flavor that makes it delicious to eat.
What kind of sauces are served with Marengo?
The dish is traditionally served with a white wine sauce.
Pressure Cooker Veal Marengo
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- 4 pounds (1.9 kg) lean veal stew meat, cubed
- 4 tablespoons light olive oil
- 1 cups chopped yellow onion
- 1 teaspoon finely chopped garlic
- 1 cup chopped celery
- 2 long strips orange zest
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1 ½ cups (375 ml) chicken broth
- 1 cup (250 ml) plus 2 tablespoons dry white wine
- 8 oz (240 ml) tomato sauce
- 2 sprigs fresh parsley
- 2 teaspoons cornstarch
- 1 large carrot, peeled and chunked
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped parsley for garnish
- sea salt and freshly ground black pepper
Pat veal dry with a paper towel. Sprinkle with salt and black pepper.
Heta 2 tablespoons olive oil in an electric instant pot turned to saute mode. Working in batches, brown seasoned meat on all sides for 5-6 minutes per batch. Transfer browned veal to a plate.
Add the remaining 2 tablespoons of olive oil to the hot pot. Add onion, garlic, carrots, and celery. Cook, stirring, until onion is tender, for about 5 minutes. Add orange zest, bay leaf, thyme, chicken broth, and 1 cup (250 ml) dry white wine. Bring to a boil, then simmer for 1 minute.
Return veal to the pot. Pour in tomato sauce. Top with parsley springs. Do not stir.
Close pressure cooker and lock the lid. Set the machine to cook at high pressure Set the timer to cook for 25 minutes.
Remove the pot from the heat. Carefully open the pressure cooker. Using a slotted spoon, remove cooked veal from the pressure cooker. Discard bay leaf and orange zest strips.
Using an immersion blender, purée the sauce. Season with salt, as needed.
In a small mixing bowl, combine cornstarch and the remaining 2 tablespoons of dry white wine. Mix well. Stir the wine mixture into the pot and stir to thicken.
Serve immediately, sprinkled with chopped parsley.