Recipe preparation

• 1Peel and chop the onions and cloves of garlic. Peel the carrots and cut them into slices.
• 2Slightly brown the pieces of veal in hot olive oil on Brown, with the carrots, yellow onion and bouquet garni. Season with salt and pepper.
• 3Baste the meat with vinegar and cover it with the hot chicken stock. Close and start the cooking by pressing the Start/Stop button. Cook on Simmer for 30 minutes, positioning the pressure button to Steam.
• 4Meanwhile, wash and chop the mushrooms. Brown them in a non-stick pan.
• 5When the meat is cooked, remove half the cooking juices for the white sauce to be served with the stew. Peel the pearl onions and add them to the meat. Close and cook for 7 min on Pressure (set the pressure button to Steam).
• 6After cooking, add the mushrooms, cooked separately and strained, and close the pressure cooker, simply to keep the ingredients warm.
• 7To make the sauce : Melt the butter on low heat in a small saucepan. Sprinkle with the flour and mix with a wooden spatula. Gradually pour in 3 ladlefuls of cooking juices while continuously stirring with the spatula until the sauce thickens.
• 8Season to taste with salt and pepper, pour in the lemon juice and stir. When serving, add all the ingredients to the white sauce, or serve the sauce apart.
• 9This dish goes very nicely with rice or boiled potatoes, cooked separately. Add the juice of an orange at the start of the recipe.