Pressure Cooker Veal Marengo
- Cuisine: French
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 8 servings
- Servings: 8
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
Average Member Rating
(5 / 5)
1 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
340 -
Fat
4 g -
Saturated Fat
0.5 g -
Cholesterol
55 mg -
Sodium
240 mg -
Carbohydrate
56 g -
Fiber
3 g -
Sugars
8 g -
Protein
20 g
Pressure cooker veal Marengo. Veal Marengo is classic French braised dish. Veal stew meat with vegetables and dry white wine cooked in a pressure cooker. Are you looking for more quick and easy pressure cooker recipes? We have a huge collection of them, please check it out-Pressure Cooker Recipes
You may also like to prepare Baked Fish in the pressure cooker.
Pressure Cooker Veal Marengo
Ingredients
- 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
- 2 tablespoons unsalted butter
- 1 pound (480 g) mushrooms, quartered
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons finely chopped parsley for garnish
- sea salt and freshly ground black pepper
Method
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.
posted by Amanda Batchelor on August 14, 2016
Hi,
This sounds delicious, but the garlic is missing from the method. When are you supposed to add the garlic?
Thanks,
Amanda
posted by Slava Bond on August 15, 2016
Sorry,revised.Please check step 1:In a small bowl,combine dried oregano,garlic,seasoned salt and black pepper.
Mix well and rub chicken breasts with oregano mixture.