Veal Marengo Pressure Cooker Recipe

Veal Marengo Pressure Cooker Recipe

Ingredients

SERVES 8 – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure

• 4 pounds lean veal shoulder stew meat, cut into 2-inch cubes
• sea salt and freshly ground black pepper
• 4 tablespoons light olive oil
• 1 cup chopped yellow onion
• 1 teaspoon finely chopped garlic
• 1 cup chopped celery
• 2 long strips orange zest
• 1 bay leaf
• ½ teaspoon dried thyme
• 1½ cups low-sodium chicken broth
• 1 cup plus 2 tablespoons dry white wine
• 2 (8-ounce) cans tomato sauce
• 2 sprigs fresh flatleaf parsley
• 2 teaspoons arrowroot or cornstarch
• 2 tablespoons butter
• 1 pound mushrooms of your choice, quartered
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped fresh flatleaf parsley, for garnish

Method

1. Pat the veal dry with paper towels and sprinkle with salt and pepper
2. In a 5- to 8-quart pressure cooker over medium-high heat, heat 2 tablespoons of the oil until very hot
3. Brown the veal cubes in batches in a single layer on all sides, 5 to 6 minutes per batch
4. Transfer the veal to a plate as it is browned
5. Add the remaining 2 tablespoons oil to the hot pot, along with the onion, garlic, and celery, and cook, stirring, until the onion is tender, about 5 minutes
6. Add the orange zest, bay leaf, thyme, broth, and 1 cup of the wine
7. Bring to a boil, then reduce the heat and simmer for 1 minute
8. Return the veal and any accumulated juice to the pot
9. Pour in the tomato sauce and set the parsley sprigs on top
10. Do not stir
11. Close and lock the lid
12. Set the burner heat to high
13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
14. Set a timer to cook for 20 minutes
15. Remove the pot from the heat
16. Open the cooker with the Quick Release method
17. Be careful of the steam as you remove the lid
18. Remove the meat to a bowl with a slotted spoon
19. Discard the bay leaf and zest strips
20. Use an immersion blender to puree the sauce
21. Taste for salt
22. Blend the arrowroot with the remaining 2 tablespoons wine in a small bowl
23. Stir into the pot and stir to thicken
24. Meanwhile, melt the butter in a medium skillet; when hot, add the mushrooms and toss with the lemon juice
25. Saute a few minutes to cook, then add to the pot along with the veal
26. Serve immediately with buttered wide egg noodles or Parsley New Potatoes, sprinkled with parsley
27. This can be made a day ahead and refrigerated

Full List of Meat Recipes
Full List of Veal Recipes