Braised beef fillet from the pressure cooker

Ingredients for 4 servings:

• 1,100 g beef fillet(s)
• 50 g onion(s), diced
• 2 clove(s) garlic, squeezed
• 100 g carrot(s), diced
• 50 g celery, diced
• 50 g parsnip(s) or root parsley, diced
• 50 g kohlrabi, diced
• 1 tbsp oil, heat-resistant, for frying
• 2 tbsp mustard
• 2 tbsp tomato paste
• 200 ml wine
• 800 ml salt water or broth
• 3 tbsp, heaped flour
• 3 tbsp oil, heat-resistant
• e.g. salt and pepper
• e.g. chili powder
• e.g. mustard
• n. B. sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

Sear the beef fillet all over. Then remove it and sear the vegetables, from onions to kohlrabi. They can get a nice brown color. Finally, add the mustard and tomato paste, but only briefly, as it must not burn. Pour in the water and wine, add the meat, and cook in the pressure cooker for at least 80 minutes. Release the steam, remove it, slice it, and if necessary, cook it in slices for another 5-10 minutes while steaming if it is still too hard. Heat the oil with the flour and make a brown roux. Stir constantly; it must not burn, otherwise it will become bitter. Add the cooking broth, a little at a time, stirring constantly, then bring to a boil and season with salt, pepper, chili, mustard, and sugar. Dumplings, red cabbage, or Brussels sprouts go well with this.