A great winter recipe for veal lovers!

Winter is coming fast, and though we may be restricted to be indoors all the time, the upside is that we can enjoy all the stews that we want! Try this veal stew with shallots, potatoes and mushrooms and keep the entire household warm and comfy!

Instructions:

1. Season veal with salt and pepper.
2. Heat 1 1/2 tbsps of oil in the pressure cooker, over medium-high heat.
3. Cook veal until both sides are browned. (5 minutes) Set aside on a dish.
4. Add the rest of the oil and cook mushrooms until golden. (3 minutes)
5. Add garlic and cook. (1 minute) Set mushrooms and garlic aside on another dish.
6. Pour in wine. Loosen any browned bits at the bottom of the cooker. Add the flour and cook while stirring. (1 minute)
7. Add stock, thyme, sage and the veal. Bring to a boil. Once boiling, reduce heat down to medium.
8. Close the lid. Let it reach pressure. (15 PSI)
9. Reduce the heat to the minimum temperature required to maintain pressure. Cook for another 20 minutes.
10. Remove from heat and use the Natural Release Method.
11. Remove lid.
12. Add mushrooms, potatoes and shallots. Cook over medium heat.
13. Place lid back on. Let it reach pressure, and then reduce the heat to the minimum temperature required to maintain pressure. Cook for another 4 minutes.
14. Remove from heat and use the Natural Release Method.
15. Stir in the chives.
16. Serve.