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Ingredientes
- 4 lb boned and rolled veal shoulder or possibly rump - (to 5) (save bones for veal stock)
- 2 Tbsp. veg. oil
- 2 lrg yellow onions peeled, and coarsely minced
- 1 x garlic clove - (to 2) peeled, crushed
- 1 x carrot peeled, and minced fine
- 1 x celery stalk minced fine
- 1 x bay leaf plus
- 1 x parsley sprig and also
- 1 x thyme sprig tied in cheesecloth
- 2 tsp salt
- 1/4 tsp freshly-grnd black pepper
- 1/3 c. cool water
- 1/4 c. unsifted flour
- 3 c. veal stock (or possibly a 1/2 and 1/2 mix of beef and chicken broths)
- 1 tsp liquid gravy browner - (to 2) (optional)
Direcciones
- Brown veal and onion in oil in open pressure cooker - add in all but last 3 ingredients, seal cooker, bring pressure to 10 pounds, and cook for 10 min per lb.. Reduce pressure, open cooker, remove veal and keep hot.
- Throw away bouquet garni; puree vegetables and any remaining kettle liquid by buzzing 20 to 30 seconds in an electric blender at low speed or possibly 15 to 20 seconds in a food processor fitted with the metal chopping blade.
- Blend flour with 1 c. stock. Add in remaining stock and puree to kettle and bring to a boil. Stir in flour paste and cook, stirring, till thickened. Cover and simmer 2 to 3 min; taste for seasoning and adjust. For a darker gravy, add in browner. Slice roast about 1/4-inch thick and serve with plenty of gravy.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 8 servings | |
| Calories 68 | |
| Calories from Fat 33 | 49% |
| Total Fat 3.7g | 5% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 885mg | 37% |
| Potassium 137mg | 4% |
| Total Carbs 7.07g | 2% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.85g | 1% |
| Protein 1.92g | 3% |
