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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