The pressure cooker makes quick work of this hearty meal. The rich gravy is flavored with onions, garlic, carrots, celery, and herbs.
Prep Time: 10 minutes
Cook Time: 16 minutes
Ingredients:
- 1 (4-5-pound) boned and rolled veal shoulder or rump (save bones for veal stock)
- 2 tablespoons cooking oil
- 2 large yellow onions, peeled and coarsely chopped
- 1-2 cloves garlic, peeled and crushed
- 1 carrot, peeled and chopped fine
- 1 stalk celery, chopped fine
- 1 bay leaf and 1 sprig each parsley and thyme, tied in cheesecloth (bouquet garni)
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/3 cup cold water
- 1/4 cup unsifted flour
- 3 cups veal stock or a 1/2 and 1/2 mixture of beef and chicken broths
- 1-2 teaspoons liquid gravy browner (optional)
Preparation:
Brown veal and onion in oil in open pressure cooker. Add garlic, carrot, celery, bay leaf, parsley, thyme, salt, pepper, and water. Seal pressure cooker, bring pressure to 10 pounds, and cook 10 minutes per pound. Reduce pressure, open cooker, remove veal and keep warm.Discard bouquet garni. Puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or 15 to 20 seconds in a food processor fitted with the metal chopping blade. Blend flour with 1 cup stock. Add remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, until thickened. Cover and simmer 2 to 3 minutes. Taste for seasoning and adjust. For a darker gravy, add browner.
Slice roast about 1/4-inch thick and serve with plenty of gravy.
Yield: 8 servings
Source: The New Doubleday Cookbook by Jean Anderson & Elaine Hanna (Doubleday)
Reprinted with permission.
