Veal, marsala and mushrooms

Veal, marsala and mushrooms

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Season: All year round


INGREDIENTS

2 tablespoons plain flour
1kg diced veal
1 tablespoon olive oil
20g butter
1 medium (150g) brown onion, chopped finely
2 cloves garlic, crushed
1/3 cup (80ml) marsala
1/2 cup (125ml) beef stock
375g mixed mushrooms, sliced thickly
1/2 cup (125ml) cream
2 teaspoons finely chopped lemon thyme
METHOD

1 Season flour in a large bowl; add veal, toss to coat in flour. Shake off excess. Heat half the oil and half the butter in 6-litre (24-cup) pressure cooker; cook veal, in batches, until browned. Remove from cooker.

2 Heat remaining oil and butter in cooker; cook onion and garlic, stirring, until onion softens. Add marsala; simmer, uncovered, until liquid reduces by half. Return veal to cooker with stock; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 10 minutes.

3 Release pressure using quick release method; remove lid. Add mushrooms; secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure; cook 3 minutes.

4 Release pressure using the quick release method; remove lid. Stir in cream; simmer, uncovered, until sauce thickens slightly. Season to taste. Serve veal sprinkled with lemon thyme. Serve with pasta if desired.

Suitable to freeze. Not suitable to microwave.



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