Sauté of veal with mushrooms and cream

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Ingredients for 4 persons:

• 1 kg of veal blanquette without bone
• 1 box of mushrooms of 400 gr
• 25 cl of white wine
• 1 chicken stock cube
• 20 cl of liquid cream
• 2 tablespoons of maizena
• thyme
• ½ onion
• 1 tablespoon of oil
• salt and pepper
  .
  Preparation:
  In a pressure cooker heat the oil and fry the minced onion and the pieces of meat. Sear them well so that they are browned on all sides.
  Add the white wine, thyme, stock cube, salt and pepper.
  Close your casserole and cook for 30 minutes from the rotation of the valve.
  At the end of the cooking time, add the mushrooms and mix.
  Take some cream, dilute the maizena and mix it with the rest of the cream.
  Then pour into the casserole and let it thicken over low heat.
  Adjust the seasoning.
  Serve.