Peel and dice the onion and mince the garlic.

Cut the beef into large 2-inch (5 cm) pieces.

Set aside.

Peel the rutabaga and kohlrabi (or use turnips instead of kohlrabi).

Cut them into about 1-inch (2.5 cm) pieces.

Chop the celery stalks.

Set all the vegetables aside.

Set the Instant Pot to Sauté and grease with ghee.

Sdd the onion (use 6 or 8-quart/L Instant Pot).

Cook for just 3 minutes, until fragrant and then add the minced garlic.

Cook for another 30 seconds.

Add the beef chunks and season with salt and pepper.

Cook for 2-3 minutes, or until browned from all sides while stirring to prevent burning.

Add the paprika, allspice, chopped rutabaga, kohlrabi and chopped celery stalks.

Mix until combined and add the canned tomatoes.

Turn the Sauté off.

Cover with a lid and set to Manual.

Cook on high pressure for 35 minutes.

When the program has finished, let the steam release naturally for 15-20 minutes, and then turn the valve to venting to release the remaining steam.

To make the creamy sauce, whisk the egg yolks with 1/2 cup of water.

Keep the egg whites for another recipe (see suggestions listed in my Keto Lemon Curd).

Strain the juices (the red sauce) into a small saucepan and bring to a simmer.

Temper the red sauce into the egg yolk mixture while whisking.

When you add about half of the red sauce, return everything into the saucepan with the remaining red sauce.

Cook while stirring for 4-6 minutes, until thick and creamy.

If the sauce is not smooth or has curdled, use an immersion blender and process until smooth and creamy (be careful not to get burnt!).

Pour the creamy sauce back into the pot with the cooked meat & vegetables.

Stir to combine.

To store, let it cool down and refrigerate for up to 5 days.

I haven't tried freezing it and I'm not sure whether the sauce would separate if you do.