FRIJE

Instructions

• 1.   Peel and slice the onion and shallot. Peel and cut the 2 carrots into rounds. Heat the margarine in a pressure cooker, brown the sliced onion and veal pieces. When the meat starts to brown, add the shallot and carrots. Sprinkle with veal stock and moisten with 10 cl of hot water and white wine. Add the thyme and bay leaf, season with salt and pepper. Close the pressure cooker tightly and cook for 25 minutes over low heat.
• 2.   After this time, open the pressure cooker, transfer the meat to a shallow dish. Add the cornstarch diluted in 3 tablespoons of water and the tomato paste, thicken over low heat for 5 minutes. Add the drained mushrooms and return the meat to the cooker. Mix well and continue cooking for 2 minutes over low heat. To serve, place the preparation in the shallow dish and sprinkle with chopped parsley.