Veal Stew with Shallots and Wild Mushrooms, Pressure Cooker Variation
Egg Noodles with Lemon and Herbs is the perfect side dish for this elegant stew.
- Servings: 4
- 1 1/2 pounds lean veal shoulder, cut into 1 1/2-inch cubes
- Coarse salt and freshly ground pepper
- 3 1/2 tablespoons olive oil
- 4 ounces cremini or button mushrooms, thinly sliced
- 4 ounces oyster or shiitake mushrooms, stemmed and thinly sliced
- 2 cloves garlic, minced
- 2/3 cup dry white wine
- 1 tablespoon all-purpose flour
- 2 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
- 8 fresh sage leaves, or 1 teaspoon dried
- 2 fresh large sprigs thyme, or 1/8 teaspoon dried
- 1 pound small shallots, peeled
- 1 1/4 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons snipped fresh chives
Sprinkle veal with salt and pepper. Pour 1 1/2 tablespoons olive oil into the pressure cooker, and place over medium-high heat. Cook veal in batches without crowding, until browned on all sides, about 5 minutes. Remove from pot, and transfer to a dish.
Add remaining 2 tablespoons olive oil and mushrooms, and cook, stirring until golden, 2 to 3 minutes. Add garlic, and cook for 1 minute. Remove from pot, and transfer to a dish.
Add wine. Scrape up any browned bits from the bottom. Add flour, and cook, stirring for 1 minute. Add reserved veal, stock, sage, and thyme, and bring to a boil. Reduce heat to medium. Attach cover, and bring pressure to the second red ring. Adjust heat to maintain pressure, and cook for 20 minutes. Turn off heat, and lower pressure using the natural release method (see instruction booklet). Remove cover.
Add shallots, potatoes, and reserved mushrooms, and place over medium heat. Attach cover, and bring pressure to second red ring. Adjust heat to maintain pressure, and cook for 4 minutes. Turn off heat, and allow pressure to decrease using the natural release method. Remove thyme sprigs, and stir in chives. Serve.