Beef in Sauerkraut over Pasta (Pressure Cooker)

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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.


  • 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


  1. Set pressure cooker over high heat. Add oil, beef and caraway seeds. Brown meat from all sides. Remove meat from pan.
  2. Reduce heat to medium-high. Cook onions, turnip and bacon until the onions just start to brown.
  3. Return meat to pan. Add sauerkraut, white wine and salt. Cook with high pressure for ca. 25 minutes.
  4. In the meanwhile, boil pasta per instructions
  5. Release pressure. Stir in sour cream. Adjust seasoning with salt and pepper.
  6. Serve over the pasta.

Yields 4-6 servings

Preparation time ca. 1 hour


Great recipes....

Loved the Bolognese.

Looking at step 3 here, I think you have a typo as isn't this where the browned meat should be added back along with the saurkraut, wine and salt?


Yes, of course, thanks a lot! It's now corrected (correction underlined).


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