Beef Escalope with Cream From Pressure Cooker

Finely chop the onion. Pepper and salt the beef cutlet on both sides and coat one side with mustard.

Heat the oil in a pressure cooker, add the onion and sauté until translucent. Then sear the beef cutlets on both sides. Deglaze with water and place the pressure cooker lid on top.

When the last ring on the valve is up, cook for about 10 minutes with the lid closed. Turn off and open only when the pressure is off the cooking pot.

Remove the beef cutlets from the juice and let the juice reduce a little.

Mix the flour with the cream and add to the juice. Put the cutlets back into the juice and let them steep for a while.

Preparation Tip:

It goes very well with ribbon noodles and cranberries.

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