Ingredients

• 2 tablespoons millet flour
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 450 g beef schnitzel (4-5 Schnitzels)
• 2 tablespoons olive oil
• 50 g butter
• 200 g pancetta, cut into small cubes
• 1 onion, chopped
• 3 garlic cloves, chopped
• 2 sprigs rosemary
• 3 teaspoons dried marjoram
• 2 carrots, thickly sliced
• 1 leek, sliced
• 300 ml water
• 300 ml red wine
• 2 bay leaves
• 1 tablespoon tomato paste
• 200 ml tomato puree
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• 1 tablespoon parsley, chopped, for sprinkling

Instructions

1. Mix and combine the flour with salt and pepper. Dredge the steaks through the mixture until covered in flour on both sides. Shake off any excess flour.

2. Sauté Schnitzels in hot oil and butter in a shallow pressure cooker pot for about 3 minutes on each side or until golden brown. Remove from the pot and set aside.

3. Sauté pancetta in the same pot for about 2 minutes, add the onion and garlic, sauté briefly. Add rosemary sprigs and marjoram.

4. Add carrots and leek, stir, simmer for 2-3 minutes. Stir in water, red wine and bay leaves.

5. Add tomato paste and tomato puree, season with salt and pepper, stir.

6. Place the Schnitzels back into the pan, bring to the boil, then cover the pressure cooker pot and cook on low heat for about 40 minutes.

7. Sprinkle with chopped parsley and serve with a side dish of short pasta (Fusili).