I had planned the veal stir-fry to simmer for a long time, but here I am, I slept in. So get out the cast iron casserole and long live the pressure cooker. If you get up early, don’t hesitate to use a good old cast iron casserole and let it cook covered for 1 hour.
For 46 people
- 1.2 kg of veal stir-fry
- 2 shallots
- 30 g butter
- 1 rounded tablespoon of flour
- 2 tablespoons of oil
- 1 sprig of thyme
- 1 pinch of salt
- 1 pinch of pepper
- 200 ml of white wine
- 200 ml of poultry broth (homemade or reconstituted with a cube)
- 2 tablespoons of mustard Dijon fort
- 1 tablespoon of chopped parsley
Peel the shallots and chisel them. Wash and dry the thyme. Put the cubes of veal stir-fry in a plastic bag, add the flour and shake to coat the pieces well.
Put the butter and oil in the pressure cooker and heat. When the butter is melted, add the chopped shallots and cook for 5 minutes. Remove the diced shallots (I use a skimmer) and replace with the floured veal stir-fry. Scorch the pieces for about ten minutes on all their sides and then put the shallot dices back on. Moisten with the white wine and the chicken stock, remove the juices, add salt, pepper and thyme and close the casserole for 25 minutes of cooking time. Count the time from the whispering of the valve.
When the cooking time is over, drain the pressure cooker, add 2 tablespoons of mustard to the meat, mix and serve the meat, sprinkled with a little chopped parsley or fresh thyme pluches.