roast veal

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roast veal

roast veal

roast veal
roast veal

Number of persons

1 roast veal from 1 to 1.2 kg

40 g butter

1 onion



6 teaspoons of veal stock

1 glass of white wine (about 20 cl)

1 tablespoon of herbes de Provence

1 tablespoon basil

500 g fresh button mushrooms

Total Time: 50 min
Preparation time: 20 min
Cooking time: 30 min

Melt the butter in a pressure cooker, brown the roast on all sides, then add the chopped onion, salt and pepper.
Mix the veal stock, herbs, basil, white wine and 1 glass of water in a bowl. Pour this mixture into the casserole, along with the washed and quartered mushrooms and stir.
Close the casserole and let it whisper for about 30 min per kg.
This recipe is as delicious as it is fast!

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