Veal Sauté with Olives

Last week I posted Sher's recipe for homemade pasta and I promised I will share the "Saute de veau aux olives", so here is the recipe! I made the sauté in a pressure cooker.
I have always been sold to the pressure cooker. It is the fastest way to cook your meals. Not only, it is a fantastic time saving tool, it also produces marvellous results.
Because the pressure cooker "does not permit air or liquids to escape below a pre-set pressure, it allows food to be cooked with greater humidity and higher temperatures than possible with conventional boiling or steaming method." (Wikipedia)
The meat comes out particularly moist and tender.

Serves 6

Ingredients
2 lbs cubed veal, preferrably from the shoulder
4 + 1 tablespoons oil
1 onion, finely chopped
4 cloves of garlic, crushed
3 tablespoon flour
1 bay leaf
2 cups hot water
Salt and pepper
200 gr green pitted olives (or if you prefer black)
2 cup mushrooms, sliced

Directions

1. Heat oil in a pan and brown the meat a few pieces at a time on each side.
2. Add the onion, the garlic and the bat leaf and cook slowly for about 10 mns.
3. In the meantime:
     a.  Blanch the olives in boiling water for 2-3 minutes, drain and set a side.
     b.  Brown the flour in a small pan on medium heat stirring continually until golden brown.
4. Remove pan from heat, stir in the flour, cover with hot water.
5. Season and Stir until smooth.
6. Put back on the stove, bring to a boil. Add the olives, lock the pressure cooker lid in place and bring to pressure, then lower heat and cook for 25 minutes.
7. While the meat is cooking, sauté the mushrooms in the remaining spoon of oil.
8. When meat is done, allow the pressure to drop then remove the lid.
9. Add the mushrooms simmer for 3-5 minutes.

Serve with pasta.