INGREDIENTS

INSTRUCTIONS

Add the peanut oil to a very hot pressure cooker pot. Brown the roast
on both sides. (If your roast is too large to fit the bottom of your
cooker pot, cut in half to brown.) Remove the meat from the pot to a
platter and set aside.  Add the onions and garlic to the pot and saute
until they begin to  take on a little brown color. Add the wine, broth
or water, salt,  pepper, pickles, and mushrooms to the pot with the
onions and garlic  and stir well to blend into a smooth sauce.  Add the
meat back to the pot into the sauce. Place the lid on the  pressure
cooker securely and put the pressure regulator weight in  place. Leave
the heat on high until the regulator weight begins to  jiggle, then
lower the heat immediately to a level that allows the  regulator weight
to just barely jiggle. Cook the roast, from this  point on, for 20-25
minutes (depending on how large the roast and on  the grade of meat).
Remove pot from heat and cool.  Combine 2 Tbsp flour and an 8 oz.
container of sour cream together in  a small bowl. Stir some of the hot
liquid from the pot into the sour  cream mixture, then pour the mixture
into the pot and stir to blend.  Simmer for 5 minutes on a low heat.
Serve over potato pancakes or shredded potato cakes or mashed  potatoes
or noodles.  Posted to IChef 11/1/96 by Cindy Hartlin  Recipe by: Mrs.
Gee @aol.com Posted to MC-Recipe Digest V1 #565 by  Rooby
<MsRooby@sprintmail.com> on Apr 13, 1997

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