First, peel the onions and garlic, chop finely.
Fry the onions together with the garlic in a pan with hot fat.
Season beef, add and fry briefly on both sides.
Clean the soup vegetables, cut them into small pieces and add them.
Pour in water. Let boil until beef is tender. Skim off vegetables and some juice, puree with sour cream.
Return to pot and bring to a boil again.
Arrange the beef cutlets with the sauce and serve.
Preparation Tip:
In the pressure cooker it's faster and it's also easier to estimate the consistency of the sauce, because the amount of water is less. In addition, the vegetables retain more of their nutrients and flavor!
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