Roast veal in a casserole with mushrooms at Cookeo Ingredients: 1 - onion - 30 g of - butter - 6 teaspoons of - veal stock - 1 - 1 kg roast of veal - 200 g of - sliced mushrooms in a can - 20 cl of - white wine - 1 tablespoon of - Provence herbs - 1 tablespoon of - basil.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 Kitchen knives knife- 1 cutting board cutting boards- 1 salad bowl- 1 casserole dish- 1 kitchen scales-
Total time:
32 min
Preparation:
10 min -
Cooking:
22 min
Phase 1
Peel, then chop theonion with a knife on a board.
Phase 2
Add the butter to the tank of your Cookeo, then brown the roast cut into quarters on the “brown” mode / 4 min + preheating, stirring constantly.
Phase 3
Dissolve the veal stock, herbs, basil, white wine and 20 cl of water in a bowl. Pour this mixture and the mushrooms into the bowl. Start cooking on “pressure cooking” mode / 22 min.
Utensils： Essential- 1 Cookeo Infinity from Moulinex- Buy 1 Kitchen knives knife- 1 cutting board cutting boards- 1 salad bowl- 1 casserole dish- 1 kitchen scales-
Total time:
32 min
Preparation:
10 min -
Cooking:
22 min
Phase 1
Peel, then chop theonion with a knife on a board.
Phase 2
Add the butter to the tank of your Cookeo, then brown the roast cut into quarters on the “brown” mode / 4 min + preheating, stirring constantly.
Phase 3
Dissolve the veal stock, herbs, basil, white wine and 20 cl of water in a bowl. Pour this mixture and the mushrooms into the bowl. Start cooking on “pressure cooking” mode / 22 min.