Pressure Cooker Veal Marengo

Step 1

Pat veal dry with paper towel. Sprinkle with salt and black pepper.

Step 2

In a pressure cooker, heat 2 tablespoons olive oil over medium-high heat. Working in batches, brown seasoned meat on all sides for 5-6 minutes per batch. Transfer browned veal to a plate.

Step 3

Add remaining 2 tablespoons olive oil in the hot pot. Add onion, garlic 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 over high heat, then reduce heat to low and simmer for 1 minute.

Step 4

Return veal to the pot. Pour in tomato sauce. Top with parsley springs. Do not stir.

Step 5

Close pressure cooker and lock the lid. Set the burner heat to high pressure. When pressure cooker reaches high pressure, reduce burner heat to low. Set timer to cook for 20 minutes.

Step 6

Remove pot from the heat. Carefully open pressure cooker. Using a slotted spoon, remove cooked veal from pressure cooker. Discard bay leaf and orange zest strips.

Step 7

Using an immersion blender, purée the sauce. Season with salt, as needed.

Step 8

In a small mixing bowl, combine cornstarch and remaining 2 tablespoons dry white wine. Mix well. Stir wine mixture into the pot and stir to thicken.

Step 9

In nonstick skillet, melt butter. Add quartered mushrooms and toss with lemon juice. Sauté for a few minutes. Add cooked mushrooms with cooking liquid to the pot along with cooked veal.

Step 10

Serve immediately, sprinkled with chopped parsley.