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Veal Blanquette with white onions

Second course

tempoready in: 45 mins

difficulty:difficolta


PRODUCTS USED FOR THIS RECIPE

Pressure Cooker

Clipsò + Precision

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INGREDIENTS FOR 4 PEOPLE

800gr stewing veal,

200gr washed champignons,

100gr butter,

80gr chopped onion,

1 Ecodose of white wine,

2 Ecodoses of light beef stock,

1 bouquet garni,

1 clove of garlic,

Juice of ½ lemon,

100 ml fresh single cream,

1 teaspoon potato starch,

2 egg yolks,

Salt and pepper,

200gr small Borettane onions,

1 teaspoon sugar,

3 tablespoons white vinegar

 

PREPARATION

1 Put 30gr butter in the open cooker and melt it on medium heat. Add the meat and toss it till just golden. Add the onion, stir and cook for 1 minute, then add the Ecodose of wine and let it evaporate well. Add the 2 Ecodoses of stock and the bouquet garni (if you can't find it use bay leaf, parsley and thyme tied together). Close the cooker and cook for 13 minutes after the hiss.

2 Turn off the heat, let the steam vent gradually, open the lid and remove the bouquet garni. Transfer the meat into a bowl and leave it in a warm place. Reserve the cooking juices.

3 Prepare the onions by putting them in a casserole covered with cold water. Bring to the boil and cook for 2 minutes, then drain them and put them in the casserole again. Add the vinegar and sugar, a pinch of salt and one tablespoon water. Cook while shaking the casserole from time to time for about 10 minutes, or until they will be slightly caramelised.

4 In the meantime, halve the mushrooms and toss them in a pan with a little butter and the garlic clove. Cook for 3 minutes, then add salt and pepper and turn off the heat.

5 Pour the cream in the open cooker, together with the meat cooking juices. Let it thicken a little, then add the starch and stir well. Remove from the heat, add the yolks, the remaining butter and lemon juice. Stir well, then slightly whisk the sauce with an immersion blender.

6 Toss the meat in the sauce, heat it all up and serve with the onions and mushrooms.

 

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