1. Peel and slice the onion and shallot. Peel and cut the 2 carrots into rounds. Heat the margarine in a pressure cooker, brown the sliced onion and veal pieces. When the meat starts to brown, add the shallot and carrots. Sprinkle with veal stock and moisten with 10 cl of hot water and white wine. Add the thyme and bay leaf, season with salt and pepper. Close the pressure cooker tightly and cook for 25 minutes over low heat.
2. After this time, open the pressure cooker, transfer the meat to a shallow dish. Add the cornstarch diluted in 3 tablespoons of water and the tomato paste, thicken over low heat for 5 minutes. Add the drained mushrooms and return the meat to the cooker. Mix well and continue cooking for 2 minutes over low heat. To serve, place the preparation in the shallow dish and sprinkle with chopped parsley.
Ingredients for
servings
1
onion
1
shallot
2
carrots
1teaspoon of
margarine
320g of
veal roast
1teaspoon of
chicken broth
100ml of
white wine
1teaspoon of
thyme
1leaf of
bay leaf
1tablespoon of
cornstarch
3tablespoon of
tomato paste
400g of
button mushroom
salt
(according to taste)
pepper
(according to taste)
parsley
(according to taste)
Rates
No reviews
Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
Per serving
% RDA
Energy value
208 kcal
10 %
Fat
4,69 g
7 %
of which saturated
1,58 g
8 %
Carbohydrates
12,3 g
5 %
of which sugar
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Protein
21,86 g
44 %
Fibers
2,97 g
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More data
Salt
0,32 g
5 %
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Less data
* As an indication, before cooking, RDA of the EU.