Pressure Cooker

Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.

To continue my mini-series on German cooking: This recipe is how my Mom cooks sauerkraut: with butter, bacon, onion, caraway seeds and white wine. It takes about 20 minutes in the pressure cooker and tastes wonderful.

In this recipe, slices of oxtail and diced vegetables are braised in red wine. In the pressure cooker it takes only about 40-45 minutes for the meat to become tender. I like the flavorful oxtail meat.