Veal stew
- Difficulty: easy
- Time: 5 minutes
- Servings: 1 People
- Calories: na
We offer you this tasty recipe for cooking stewed veal. A stew preparation generally indicates a stewed cooking with abundant and rather liquid sauce, in this case the veal is cooked in a tasty milk-based sauce and delicately flavored with speck. The original recipe, written by Artusi in the book The art of eating well and science in the kitchen, required the veal to be cooked in a pot sealed with greaseproof paper and string, but modernly we have preferred to use the pressure cooker.
Ingrediants
- 500 g. of roast veal, rolled roasts like the one used in the photos are fine
- 30 g. rolled bacon, or raw ham or speck (in the photos we used speck)
- 1/2 lemon from organic farming or at least untreated
- a knob of butter
- 1 tablespoon of oil
- 1 glass of milk
- Salt and Pepper To Taste
Preparation
Put the oil and butter in a pressure cooker. 
Cover the bottom of the pan with the slices of bacon (or raw ham or speck) and with the peeled and seeded and sliced lemon. 
Place the pot on the stove and put the piece of veal in it. 
Brown the piece of veal, making it brown well on all sides. 
Salt and pepper the piece of meat. 
Pour in the milk (don’t worry if it will clot); close the pressure cooker, let it cook for half an hour starting from the whistle. 
When the veal is cooked, remove it from the pan and reduce a little the sauce that will have formed; then filter it. 
Slice the roast not too thinly, after removing the binding if present. 
Serve the veal stew at room temperature, covered with its tasty sauce. 
Accompany it with a green salad or grilled vegetables.
