Spezzatino Di Vitello

1. 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.

2. 2

   Salt lightly.

3. 3

   When veal begins to brown, add the chopped tomatoes, cup of white wine, and a cup of water, and sugar to the mixture.

4. 4

   Stir well.

5. 5

   Next secure the lid on your pressure cooker.

6. 6

   Once the valve begins to rock gently, put the heat to medium high, and allow the meat to cook for about 15 minutes.

7. 7

   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.

8. 8

   Once you are able to remove the lid, check veal for doneness and tenderness.

9. 9

   There will be a lot of liquid remaining.

10. 10

    Remove the veal from the pot and set aside.

11. 11

    Turn the heat

* Per serving · 4 servings · Values may vary.

No additional tips available.