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Beef in Sauerkraut over Pasta (Pressure Cooker)

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Beef in Sauerkraut over Pasta
Beef cooked with sauerkraut and white wine and served over pasta. In the pressure cooker it takes only 20-25 minutes for the beef to become nice and tender.
Ingredients: 
  • 1½ lb / 750g beef chuck, cut into 1 in / 2.5cm cubes
  • 1 turnip, cut into 1cm cubes
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 1 tsp caraway seeds
  • 2 oz / 60g bacon, cut into small cubes
  • 1 lb / 500g sauerkraut
  • 2/3 cup / 175ml white wine
  • ½ cup / 120ml sour cream
  • 1 tsp salt (or to taste)
  • 1 lb / 500g pasta
Method: 
  • Set pressure cooker over high heat. Add oil, beef and caraway seeds. Brown meat from all sides. Remove meat from pan.
  • Reduce heat to medium-high. Cook onions, turnip and bacon until the onions just start to brown.
  • Return meat to pan. Add sauerkraut, white wine and salt. Cook with high pressure for ca. 25 minutes.
  • In the meanwhile, boil pasta per instructions
  • Release pressure. Stir in sour cream. Adjust seasoning with salt and pepper.
  • Serve over the pasta.
Notes: 
  • Yields 4-6 servings
  • Preparation time ca. 1 hour
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