Egg noodles are the perfect side dish for this elegant stew.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Reviews (1)

17 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 3
  • 1 star values: 4
Rating: 5 stars
04/04/2017
I've made this many times, it's now part of our regular rotation. Because of dietary restrictions, I can't use potatoes, so after it's finished I'll thicken it with a cornstarch slurry or a flour/butter paste. Sometimes I'll use leeks or add carrots--but using a lot of sage and fresh thyme, as the recipe directs, is key. Fortunately I have both in my garden right at hand.