Veal Ragout with Red Wine Potatoes and Carrots over Wide Noodles Pressure Cooker Recipe

Veal Ragout With Red Wine Potatoes And Carrots Over Wide Noodles Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 8-quart – Time: 20 minutes at HIGH pressure

• 2-pounds boneless veal stew meat or veal shoulder, cut into 1½-inch chunks
• ¼ cup all-purpose flour
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 3 tablespoons olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, crushed
• ½ pound baby carrots, or 3 medium carrots, sliced ½ inch thick
• ½ pound new red potatoes, cut in half, or whole baby fingerlings
• 1 teaspoon dried thyme or 5 sprigs fresh thyme
• 1 cup low-sodium chicken broth
• ¾ cup dry white or red wine
• ½ cup frozen petite peas
• 4 sheets fresh lasagna noodles
• ½ cup shaved Parmesan cheese

Method

1. Pat the veal dry with paper towels and sprinkle with the flour, salt, and pepper
2. In a 5- to 8-quart pressure cooker over medium-high heat, heat half the oil until very hot
3. Add half the veal cubes and brown on all sides in a single layer, 5 to 6 minutes total
4. Transfer the veal to a plate
5. Repeat with the remaining veal
6. Add the remaining 1 tablespoon oil to the pot, then the onion, garlic, carrots, and potatoes and cook, stirring, until onion is tender, about 5 minutes
7. Add the thyme, broth, and wine
8. Bring to a boil and simmer for 1 minute, scraping up any browned bits from the bottom of the pot
9. Return the veal and any accumulated juice to the pot
10. Close and lock the lid
11. Set the burner heat to high
12. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
13. Set a timer to cook for 20 minutes
14. Remove the pot from the heat
15. Open the cooker with the Quick Release method
16. Be careful of the steam as you remove the lid
17. Taste for salt
18. Stir in the peas and cover the pot partially; let sit for 5 minutes
19. Leave the veal chunky or shred slightly
20. Meanwhile, cut each lasagna noodle into 4 squares
21. Cook the noodles in boiling salted water until al dente, about 4 minutes
22. Drain well
23. To assemble, lay one sheet of pasta on each of four serving plates and spoon ½ cup veal ragout on top of each
24. Follow with two additional layers of pasta and ragout
25. Top with shaved Parmesan cheese, if desired
26. The ragout is also excellent reheated and served the next day

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