Veal Stew - Spezzatino Di Vitello
By: Shawnna and Dav...
Published: Tuesday, May 11, 2010 - 2:02pm

Ingredients




Ingredients:

2 pounds veal stew meat, cut in approx. 1 inch cubes
1 onion chopped
2 sprigs rosemary, finely chopped
1 pound roma tomatoes, chopped
1 cup white wine
1 cup water
4 tablespoons extra virgin olive oil
2 tablespoons sugar
salt to taste

Preparation

1 In your pressure cooker (without the lid on) heat the olive oil, then brown the onion, rosemary and veal over high heat, about 5-7 minutes. Salt lightly. When veal begins to brown, add the chopped tomatoes, cup of white wine, and a cup of water, and sugar to the mixture. Stir well. Next secure the lid on your pressure cooker. Once the valve begins to rock gently, put the heat to medium high, and allow the meat to cook for about 15 minutes. Once the meat has had time to cook, reduce the pressure in your pressure cooker according to directions, with mine I place it in cold water. Once you are able to remove the lid, check veal for doneness and tenderness. There will be a lot of liquid remaining. Remove the veal from the pot and set aside. Turn the heat  


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