1kg of chuck, or another beef cut suitable for stews, cut into large cubes 500g of onions, peeled and minced 4Tbsp (tablespoons) of tomato paste 4Tbsp of smoked paprika Garlic, marjoram, caraway, cayenne pepper, black pepper, to taste. If you're missing one or two it's no big deal. A dash of vinegar, or some dry red wine lying around in your kitchen. A bit of veg oil Salt to taste (~1Tbsp should be good, maybe a bit more)

1. In the open pressure cooker, add some of the veg oil and brown the meat in batches, on high heat. Reserve.

2. Turn the heat to low. Add the onions, making sure to scrap the bottom of the pot for bits of browned beef. Wait until they're golden brown, stirring often. "Just five minutes", they say... nah, more like 20 minutes.

3. Add tomato paste, paprika, and all those seasonings that I mentioned. Count to 20 stirring quickly then add the vinegar, and eyeball enough water to cover the meat. Let the water boil (use high heat if you want) then readd the meat.

4. Close the lid of the pressure cooker. Cook it for a hour or so over medium-low fire. When you open, the meat should be soft; if not, it's fine to add a bit more water and let it cook more. If however there's too much water: keep the pot open, turn the the heat up, and boil it off. It should be thick like a stew, neither dry or soupy.

I usually serve this over creamy polenta, but traditionally people side it with Spätzle.