Submitted by: Mrs. G. Koehn of Paris, OH
Ingredients:
- 3-5# shoulder roast
- 1 onion
- 3 garlic cloves, minced
- 1-1 1/2 Tbsp salt
- Black pepper
- 1/4-1/2c oil
Directions:
- Mix salt (1 tsp per pound, check Pkg weight), garlic, and pepper, put in large nonreactive bowl. Cut roast in 1 1/2″ cubes, toss with seasoning. Chop onion, set aside. Heat cooker or skillet hot, add enough oil to cover bottom by 1/4″. Brown quickly in several batches. Add onion to last batch. Drain most of the oil, leaving drippings. If done in a skillet, add hot water to deglaze, add to pressure cooker with all the meat. Add hot water til around 2″ deep. Pressure 12-15 minutes. Add a handful of chopped parsley and green onions for garnish. Serve with rice or mashed potatoes.
