Veal with Garlic
(Total Time: 50 MIN| Serves: 4)
2 lbs veal tenderloin, cut into bite-sized pieces
5 garlic cloves, finely chopped
1 medium-sized onion, chopped
1 medium-sized red bell pepper, cut into strips
1 tbsp olive oil
1 tbsp butter
1 cup tomatoes, diced
3 cups bone broth
1 tsp smoked paprika, ground
1 tsp sea salt
½ tsp black pepper, ground
½ tsp dried thyme, ground
¼ tsp dried rosemary, ground
Rinse the meat under running water and pat dry with a kitchen paper. Transfer to a cutting board and cut into bite-sized pieces using a sharp knife. Rub with salt and pepper and set aside.
Plug in your instant pot and grease the stainless steel insert with olive oil. Press the ‘’Sauté’’ button and add meat. Cook for 5 minutes, or until golden brown. Remove the meat to a plate and set aside.
Add butter and stir until melts. Add onions, garlic, and bell peppers. Stir-fry for 3-4 minutes or until onions translucent.
Now, return the meat and sprinkle all with smoked paprika, thyme, and rosemary. Pour in the broth and stir in the tomatoes. Close the lid and adjust the steam release handle. Press the ‘’Manual’’ button and set the timer for 35 minutes. Cook on ‘’High’’ pressure.
When you hear the cooker’s end signal, perform a quick release of the pressure and turn off the pot.
Open the lid and transfer to a serving pot, or directly to a serving bowls.
Per Serving (Calories 553 | Total Fats 22.4g | Net Carbs: 6.4g | Protein: 76.1g |Fiber: 2g)