Braised Beef From the Pressure Cooker

The day before, rub the meat with oil and mustard and let it sit, covered, in the refrigerator.

Wash and chop the vegetables and potatoes.

Heat the oil in a pressure cooker and brown the dry meat on all sides.

Add the vegetables and potatoes, fry briefly and deglaze with vegetable soup. Put the lid on and cook for about 30 minutes. (See the description of the pressure cooker).

Remove the meat and keep warm. Puree the vegetables with a blender, this way the sauce gets its binding. Season to taste and add fresh kitchen herbs to taste.

Clean the cabbage sprouts, score them crosswise and cook them in salted water with a little nutmeg, drain and rinse briefly under cold water to keep the green color.

Cut the meat into thin slices and serve with cabbage sprouts and boiled potatoes.

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