Veal Stifado

½ cup all-purpose flour 1 teaspoon kosher salt ½ teaspoon freshly ground pepper 2½ pounds veal cubes (1½-2 inches x 1-inch), trimmed of visible fat 2-3 tablespoons extra virgin olive oil ⅓ cup dry white vermouth or dry white wine (not chardonnay ½ cup finely chopped onion 3 cloves garlic, peeled and finely chopped 1½ teaspoons oregano 1½ teaspoons rosemary 1½ teaspoons thyme 1 teaspoon ground cumin ⅓ cup dry white vermouth or dry white wine (not chardonnay) 2 cans (15 oz. each) diced tomatoes in thick juices 2 tablespoons red wine vinegar 1 whole cinnamon stick (3-4 inches) 1 bay leaf 1 pound small whole onions, peeled if fresh, thawed if frozen

Calories 206 (33% from fat) • carb. 12g • pro. 21g • fat 14g • sat. fat 2g • chol. 71mg • sod. 353mg • calc. 67mg • fiber 3g

Chopped fresh parsley, cooked rice or pasta. Combine the flour, salt, and pepper in a large bowl. Toss the veal cubes in the seasoned flour to coat lightly; shake off and discard excess flour. Add 1 tablespoon of the oil to the cooking pot of the Cuisinart Pressure Cooker. Select Browning and let oil heat for 3 to 4 minutes. When oil is hot, cook the veal cubes in batches, leaving space between each piece of meat (to promote browning and prevent steaming) until browned, about 3 to 5 minutes on each side, adding more oil a little at a time as needed. Move meat as little as possible while browning for best results. Remove to a platter as meat is browned. Turn off. Select Sauté. Add chopped onion, garlic, oregano, rosemary, thyme, and cumin to the Cooking Pot. Cook, stirring for 2 to 3 minutes until the onion becomes translucent and the herbs become aromatic. Stir in the vermouth/wine and cook for 2 minutes. Add the tomatoes, vinegar, cinnamon stick, and bay leaf to the cooking Pot and stir. Return the browned veal and any accumulated juices to the cooking pot. Turn off. Cover and lock lid in place. Select High Pressure and set timer for 9 minutes. When pressure cooking is completed, use Quick Pressure Release. Add onions to cooking pot. Select High Pressure and set timer for 1 minute. Use natural pressure release (about 15 to 20 minutes. Remove and discard bay leaf and cinnamon stick before serving. Serve Stifado garnished freshly chopped parsley.