Ingredients
- 2 pounds veal stew meat, cut in approx. 1 inch cubes
- 1 onion chopped
- 2 sprigs rosemary, finely chopped
- 1 pound roma tomatoes, chopped
- 1 cup white wine
- 1 cup water
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sugar
- salt to taste
Make it step by step
- In your pressure cooker (without the lid on) heat the olive oil, then brown the onion, rosemary and veal over high heat, about 5-7 minutes. Salt lightly. When veal begins to brown, add the chopped tomatoes, cup of white wine, and a cup of water, and sugar to the mixture. Stir well. Next secure the lid on your pressure cooker. Once the valve begins to rock gently, put the heat to medium high, and allow the meat to cook for about 15 minutes. Once the meat has had time to cook, reduce the pressure in your pressure cooker according to directions, with mine I place it in cold water. Once you are able to remove the lid, check veal for doneness and tenderness. There will be a lot of liquid remaining. Remove the veal from the pot and set aside. Turn the heat
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Shawnna and Dav..., under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.