Dredge veal with flour. Heat butter and oil in 6 quart pressure cooker over medium-high heat. Add veal and brown on all sides, about 5 minutes. Remove veal from pan. Add onion, carrot, and celery and saute until onion is golden, about 5 minutes. Stir in remaining ingredients. Arrange meat in single layer in sauce. Close cover of cooker securely; place pressure regulator on vent pipe. Heat cooker over high heat until regulator begins to rock, 5-6 minutes. Adjust heat to maintain slow rocking motion and cook 15 minutes. Turn off heat and let pressure drop. Transfer veal and a third of the vegetables to serving platter. Puree remaining sauce in blender and pour over meat. Serve hot with rice or crusty bread. beef 07