How to make
Melt the butter in a pressure cooker, add the deboned meat, which has been cut into bites and rolled in flour, then mix. Add the wine and once it evaporates, add the finely chopped onions, grated carrots and celery, paprika.
Pour in the hot broth, salt and tomato juice. Close the lid and boil for 15 minutes. When you open the lid, season with crushed black pepper. If the sauce is too thin, dissolve 1 tablespoon of flour in a little water and boil it for another 5-6 minutes without the lid.
Serve with boiled rice or mashed potatoes. The dish turns out very tasty if you add croutons in as well.
