Beef Escalope with Root Vegetables in Must Juice From Pressure Cooker

Lightly pound the beef cutlets, depending on their thickness, season with salt and pepper, brush with mustard and fry very hot in butter fat in a pan (no more than 2 minutes per side). Remove from the pan.

In the still hot pan, sauté the sliced vegetables with onion. Season with the vegetable soup cube and garlic and pour must.

Transfer the beef cutlets with the vegetable-must mixture into a pressure cooker and steam until tender, about 45 minutes. Then lift the meat out of the sauce and finely puree the vegetables with the juice and crème fraiche, seasoning again if necessary.

Sprinkle with freshly chopped parsley.

Serve the beef cutlet with bread dumplings and green salad.

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