pressure cooker beef in sauce
melt in your mouth, unbelievably tender meat in aromatic, rich and hearty, yet light sauce.
millet flour, sea salt, black pepper, schnitzels, olive oil, butter, pancetta, onion, garlic, rosemary, marjoram, carrots, leek, red wine, bay leaves, tomato paste, tomato puree, sea salt, black pepper, parsley
- 2.0 tablespoon millet flour
 - 1.0 teaspoon sea salt
 - 1.0 teaspoon black pepper
 - 450.0 gram schnitzels
 - 2.0 tablespoon olive oil
 - 50.0 gram butter
 - 200.0 gram pancetta
 - 1.0 onion
 - 3.0 clove garlic
 - 2.0 sprig rosemary
 - 3.0 teaspoon marjoram
 - 2.0 carrots
 - 1.0 leek
 - 300.0 milliliter red wine
 - 2.0 bay leaves
 - 1.0 tablespoon tomato paste
 - 200.0 milliliter tomato puree
 - 1.0 teaspoon sea salt
 - 1.0 teaspoon black pepper
 - 1.0 tablespoon parsley

- 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.
 - saute 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.
 - saute pancetta in the same pot for about 2 minutes, add the onion and garlic, saute briefly.
 - add rosemary sprigs and marjoram.
 - add carrots and leek, stir, simmer for 2 3 minutes.
 - stir in water, red wine and bay leaves.
 - add tomato paste and tomato puree, season with salt and pepper, stir.
 - 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.
 - sprinkle with chopped parsley and serve with a side dish of short pasta fusili.
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### Human: Generate cooking recipes. Include ingredients:
- 2.0 tablespoon millet flour
- 1.0 teaspoon sea salt
- 1.0 teaspoon black pepper
- 450.0 gram schnitzels
- 2.0 tablespoon olive oil
- 50.0 gram butter
- 200.0 gram pancetta
- 1.0 onion
- 3.0 clove garlic
- 2.0 sprig rosemary
- 3.0 teaspoon marjoram
- 2.0 carrots
- 1.0 leek
- 300.0 milliliter red wine
- 2.0 bay leaves
- 1.0 tablespoon tomato paste
- 200.0 milliliter tomato puree
- 1.0 teaspoon sea salt
- 1.0 teaspoon black pepper
- 1.0 tablespoon parsley

 ### Assistant: The ingredients you'll need are:
- 2.0 tablespoon millet flour
- 1.0 teaspoon sea salt
- 1.0 teaspoon black pepper
- 450.0 gram schnitzels
- 2.0 tablespoon olive oil
- 50.0 gram butter
- 200.0 gram pancetta
- 1.0 onion
- 3.0 clove garlic
- 2.0 sprig rosemary
- 3.0 teaspoon marjoram
- 2.0 carrots
- 1.0 leek
- 300.0 milliliter red wine
- 2.0 bay leaves
- 1.0 tablespoon tomato paste
- 200.0 milliliter tomato puree
- 1.0 teaspoon sea salt
- 1.0 teaspoon black pepper
- 1.0 tablespoon parsley


You can follows these steps to make the recipe:
- 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.
- saute 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.
- saute pancetta in the same pot for about 2 minutes, add the onion and garlic, saute briefly.
- add rosemary sprigs and marjoram.
- add carrots and leek, stir, simmer for 2 3 minutes.
- stir in water, red wine and bay leaves.
- add tomato paste and tomato puree, season with salt and pepper, stir.
- 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.
- sprinkle with chopped parsley and serve with a side dish of short pasta fusili.
- .

