How to cook
Mix the flour with salt and pepper and roll the veal in it. In a large pressure cooker, put slices of bacon and fry them in their own fat until melted. Put the meat in to fry immediately, remove and fry the onion.
Remove the pot from the heat, let it cool and add the wine. Stir, add the meat and return the pot to the fire. Once the dish comes to a boil, add the garlic, spices, salt and pepper to taste. Let it boil for 10 minutes. Use cold water to lower the pressure.
In the meantime, chop the mushrooms and sauté them in butter. Thicken the dish in the pot with the diluted flour. Serve the Burgundy-style veal with the mushrooms and sprinkle it with parsley.