Veal blanquette with milk and lemon

Savory recipes Spring Summer Fall Winter 30 minutes to 1 hour Easy Autocuiseur

Prep time

10 minutes

Cooking time

40 minutes

Serves

4 people

A classic French dish.

Soak the veal in the milk for 2 to 5 hours in the refrigerator.
Clean then cut the mushrooms in half.
In a frying pan, melt the butter then add the mushrooms, 10 cl of water, and the juice from one lemon. Season with salt and pepper. Set aside.
Heat the oil in the pressure cooker, drain the veal cubes and add to the pot.
Season the veal cubes with salt and pepper. Then sprinkle them with flour and let them sear in the oil for a few minutes.
Add the milk from the marinade and the celery stalk.
Close the lid and seal the valve on the pressure cooker to start cooking. When the steam starts to escape, lower the heat and cook for 40 minutes, shaking the pot 2 or 3 times.
Turn off, depressurize, and open the pressure cooker. Remove the celery stalk and the meat. Add the juice of one or two lemons.
Blend the sauce in a mixer and pour it over the meat. Serve on a preheated flat dish with the mushrooms in the middle.