Our family dish à la Oma Maria from the Upper Austrian Ennstal: Beef schnitzel in "thick" onion juice (onion sauce, sauce and meat), best served with spiral noodles, potatoes and / or bread. All side dishes that absorb / recite the juice. Over generations (now the 4th) the classic with us, quickly and conveniently prepared in the pressure cooker (Kelomat). The pressure-cooking method makes the meat particularly soft and particularly juicy in the sauce. In addition, the printing method saves a lot of energy.

Beat the beef schnitzel thinly, season with salt and pepper, and brush with tarragon mustard.

Sear the schnitzel on both sides in the Kelomat.

Remove the schnitzel from the Kelomat and fry the chopped onion and the pressed garlic. Pour water on top (be careful not to use too little water in the pressure cooker).

Close the Kelomat and "let it rise" once until the pressure relief valve comes out. Let the kettle cool down (if you are in a hurry, hold the kettle under cold running water, but I recommend reading the instructions for use of the pressure cooker).

Release the pressure from the boiler, open it. Put the schnitzel in the pot, pour water and a soup cube on top (if you have a stock you use this), add 3 teaspoons of tarragon mustard and a shot of "vinegar water" from the pickle jar.

Let the pressure valve "rise" twice or three times (depending on the thickness of the meat), that is to say, boil the whole thing twice or three times. Before "rising" for the second time, add a finely chopped pickle, season with salt and pepper to taste and season with a little acid (pickle water or Hesperides vinegar).

If necessary, thicken with a "flour dough". Alternatively, more onions give it enough consistency.

Mix the slightly cooled sauce with a little flour and then add it to the sauce again.

Noodles, potatoes and / or black bread are suitable as a side dish.

Alternatively, you can prepare the dish in a pan. This takes significantly longer, but tastes just as good.

Please always read the instructions for use of the saucepan first to avoid injuries / burns. In addition, the principle of the pressure cooker is based on water pressure, so always add the necessary amount of water - depending on the instructions for use.

NEVER open the pot under pressure.