Are you ready to discover a simple and quick way to bring the authentic taste of tradition to your table?
The Veal Stew with Vegetables in a Pressure Cooker is the perfect dish for those who love rich flavors and tender textures, without spending hours at the stove.
In this article, I’ll reveal all the tricks to prepare a succulent stew, with vegetables that melt in your mouth, maintaining all the aroma and goodness of a homemade recipe, but with the advantage of quick and super practical cooking.
Perfect for those who love rich dishes, but without complications.
Let’s go!
You might be interested in:
Beef Broth in a Pressure Cooker
Roast Beef in a Pressure Cooker
Roast Guinea Fowl in a Pressure Cooker
Chicken Recipe in a Pressure Cooker
Roast Turkey in a Pressure Cooker
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 1.3 lbs veal pulp (cut into cubes)
- 3.5 tbsp butter
- 2 stalks celery
- 1 onion
- 10.5 oz potatoes
- 10.5 oz carrots
- 1 cup broth
- to taste flour
- to taste salt
- to taste pepper
- 1 cup white wine
Tools
- 1 Pressure Cooker lagostina
- 1 Container cuki
Preparation
Sauté the meat in butter, pour the wine and when it has evaporated, add a little more salt and pepper;
Add homemade broth or stock cube broth;
Close with the lid, at the first whistle, lower the heat and count 20 minutes of cooking;
Open the pot, add the sliced onion, celery, potatoes, and carrots, salt, pepper, and broth;
Close the pot again, at the whistle lower the heat and calculate another 10 minutes of cooking;
The dish is ready.
Store on the bottom shelf of the fridge for a maximum of 3 days;
Store in an airtight container.
