Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 3 Times
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Shoulder of Veal with Wild Mushrooms
Cookbook
A while back Rosh Hashanah (Jewish New Year) fell on a night during the work week. I couldn’t find any time that week to make the homey pot roast I was counting on. So the night of the holiday dinner, thanks to my pressure cooker, I was able to cook up with this delicious veal shoulder roast instead. Along with the gefilte fish and matzoh ball soup I picked up at a local delicatessen, and a dessert I had in the freezer, the cozy holiday meal I had anticipated came off in an hour.
Yield : 4 to 6 servings
Prep Time : 15 minutes
Cooking Time : 1 hour
Ingredients
- 2 onions
- 8 carrots
- ½ pound fresh wild mushrooms, such as shiitake or chanterelles, or domestic
- 2 cloves garlic
- 1 tablespoon olive or vegetable oil
- 1 veal shoulder roast, rolled, boned, and tied, about 2½ pounds
- 1 cup spaghetti sauce, homemade or prepared
- 1 cup water
- Salt
- Freshly ground black pepper
Directions
1. Finely chop the onions. Peel and cut each carrot into 3 pieces. Rinse and stem the mushrooms. Thinly slice the caps (reserve the stems for soup). Peel the garlic cloves but leave them whole.
2. Heat the oil in your pressure cooker over high heat until very hot. Add the veal roast and brown on all sides, about 5 minutes. With tongs, remove the veal to a plate.
3. Add the onions to the pressure cooker and sauté over medium heat until they just begin to wilt, about 2 minutes.
4. Add the carrots, mushrooms, garlic, spaghetti sauce, water, and 1 teaspoon salt and stir to combine. Return the browned veal to the pot and bring the liquid to a boil over high heat.
5. Cover the pressure cooker, lock the lid, and slowly bring to full pressure. Cook at full pressure for 45 minutes.
6. Turn off the heat and let the pressure return to normal, at room temperature (this takes about 15 minutes). Release the pressure and unlock the cooker, averting your face as you do so to prevent a steam burn. Season the sauce to taste with salt and pepper. Slice the meat.
Variation
If you have the time, you can remove the roast and other solids and boil the liquid over high heat until reduced to a thick pan sauce.
Notes
Second Time Around
Shoulder of Veal:
If you have veal left over, slice it and reheat it in leftover sauce in a microwave, on top of the stove, or in the oven. If you don’t have lots of meat left, dice whatever you do have and mix it with the remains of the sauce and 1 can (16 ounces) chick-peas, rinsed and drained, to create a sauce substantial enough to turn a bowl of pasta or grains into a meal.
Pressure Over Microwaves
I prefer my pressure cooker over my microwave oven because, believe it or not, when making dishes that serve more than two people, the pressure cooker requires a lot less work. You just assemble the ingredients, adjust the pressure, and the cooking takes care of itself.
© 1991, 1995 by Michele Urvater
Nutritional Information
Nutrients per serving
Nutritional information is based on 6 servings, and includes 1/8 teaspoon of added salt per serving.
338 kcal
9 % daily value
18 % daily value
23 % daily value
1213 mg
69 mg
39 g
7 g
5 g
16 g
164 mg
739 mg
4 g
13 g
21 % daily value
