Gee's Polish Pickle Pot Roast
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. 
 
-- 
(ID: 7847) Mirror: rec.food.recipes: Mon, May 3, 2004


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