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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