Veal with red wine and mustard
Instructions:
- Season the veal cheeks with salt and pepper.
- Set a pressure cooker over medium heat, then add the oil and the veal cheeks. Brown well on each side.
- If you are cooking more then 2 cheeks, brown them in batches and set aside on a plate.
- Return the veal cheeks to the pan, pour in the brandy, and let it reduce a little.
- Add the sugar and pour in the wine.
- Once the wine has reduced and looks syrupy, add the water.
- Add the mustard.
- Put the lid on the pressure cooker and cook on medium heat for 45 minutes.
- Meanwhile, make the creamed potatoes. Bring the milk to a boil and add the butter.
- Add the potato granules and cook, stirring until thickened.
- Blend to a smooth puree with a hand-held blender or whisk. Season with salt and pepper.
- Remove the lid and simmer the sauce until thickened and glossy.
- Serve the veal cheeks whole, covered with the wine and mustard sauce, and with a dish of creamed potatoes on the side.