Not to long ago a woman wanted a meat recipe she had eaten
at a church potluck or luncheon, but I forget what kind of
meat it was. Hope this helps you if you see it.
Gee's Polish Pickle Pot Roast for Pressure Cooker
2 Tbsp. Peanut Oil 1 Beef Arm Roast, about 1-1/2 to 2 inches
thick 1 large Onion, finely diced 1 cup Rhine Wine 1 cup
Beef Broth 1 tsp. Salt 1 tsp. Coarse Ground Black Pepper 2
large Polish Dill Pickles, coarsely chopped 1 tall can
Sliced Mushrooms 2 Tbsp. Flour 1 (8oz.) carton Sour Cream
Add the peanut oil to a very hot pressure cooker pot. Brown
the roast on both sides. If roast is to big to fit in bottom
of pot, cut in half and brown one half at a time. Remove
meat from 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 wine, broth, salt, pepper, pickles,
and mushrooms to the pot with the onions and garlic, stir
well to blend into a smooth sauce.
Add the meat back to the pot into the sauce. Place a lid on
the pressure cooker securely and put the pressure regulator
weight in place. Leave the heat on high until regulator
weight begins to jiggle, then lower the heat immediately to
a level that allows the regulator weight to just barely
jiggle. That's usually between 6 and 7 on an electric
stove. Cook the roast from this point on, for 20 to 25
minutes (depending on how large your roast is). 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 into
the sour cream to temper it, then add to pot always stirring
the hot liquid with other hand. Stir to blend well. Simmer
for 5 minutes stirring constantly.
Serve over Potato Pancakes, Shredded Potato Cakes, Mashed
Potatoes, Hot Buttered Wide Egg Noodles or Hot Fluffy Rice.
BonApetite' PattyG from Missouri
footnote: This could probably be adapted for conventional
oven. I like to pressure cook in the summer because it's
quick and it doesn't heat up the kitchen.
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