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Ingredients for 4 persons:
– 1 kg of boneless veal blanquette
– 1 box of button mushrooms of 400 gr
– 25 cl of white wine
– 1 chicken stock cube
– 20 cl of liquid cream
– 2 tbsp cornstarch
– thyme
– ½ onion
– 1 tbsp of oil

• salt pepper
  .
  Preparation:
  In a pressure cooker, heat the oil and brown the chopped onion and the pieces of meat. Sear them well so that they are golden brown on all sides.
  Add the white wine, thyme, stock cube, salt and pepper.
  Close your casserole dish and cook for 30 minutes from the rotation of the valve.
  At the end of cooking add the mushrooms and mix
  Take a little cream, dilute the cornstarch and mix this diluted cornstarch with the rest of the cream.
  Then pour into the casserole and allow to thicken over low heat.
  Adjust seasoning
  Serve.