I used 3 pounds of veal but I have written the recipe for 1 pound which can be scaled up as needed. 3 pounds of meat will yield 8-10 servings. Using a (stainless, NOT aluminum) pressure cooker I can make this in about 1 hour. I serve it with Eden Foods truly wild rice.
Veal Ragout with Carrots, Parsnips, Cream, and Tarragon
1 pound veal stew
1/2 pound carrots
1/2 pound parsnips
2 ribs celery (or 1/2 pound celeriac)
1 c. onion, sliced 1/2" thick and then quartered
2 T. ghee or tallow, divided
2 c. veal broth or water
1/4 c. heavy cream
1 t. tarragon leaves
1/4 t. thyme leaves
pinch of cayenne (this cuts through the richness of the cream)
1 t. pink salt
Optional: 1/3 c cooked peas
Cut veal into 1/2 - 3/4 " cubes (this helps tenderize it faster). In a saute pan, melt 1 T. ghee on high heat and brown the veal. Transfer to a stainless pressure cooker, add the veal broth or water, and cook under pressure for 30 minutes. Let pressure come down naturally. (If you have time, you can simmer the veal on the stove for 2-3 hours until tender.)
While the veal is cooking, clean the vegetables and cut into 1" pieces. Melt 1 T. ghee on med-high and brown the onions, then the carrots, then the parsnips, pushing each one to the side of the pan before adding the next. Add the veal and all accumulated juices, tarragon, thyme, salt and cayenne. Add enough water to barely submerge, then simmer, partially covered, on medium heat until the vegetables are tender - about 30 minutes. If the sauce is too thin, raise the heat to evaporate some of it. Stir in the peas if you're using them.
(If you aren't going to use the pressure cooker then cook the vegetables first and remove them from the pan before searing and simmering the veal, then add them back in for the last 30 minutes.)
Make the rice while the vegetables are cooking.
Turn off the heat, add the cream, and serve with rice or bread.
I love it with Eden Foods truly wild rice, my husband prefers basmati.