- You'll need a cut of some red-meat animal, game meats will do well, we cooked this recipe with antelope, a roast of about 2 lbs.
- Four medium potatoes
- Half a medium onion, diced finely
- One 10oz can of cream of mushroom soup
- Half a cup of fresh mushrooms, sliced
- A tablespoon butter
- A pressure cooker
Dice the onion and toss it into the pressure cooker over low heat with half of the butter, and chase it around with a wooden spoon until it begins to brown. Take it off heat and add 1 tsp garlic powder.
Eye and dice the potatoes so they are in chunks roughly half an inch on a side. Peeling is optional. Spread them in with the onions to an even layer.
Cut the meat into chunks about an inch on a side. Lay them upon the potatoes.
Dump in the can of mushroom soup and scatter the mushrooms over all of it. Sprinkle with black pepper. Add the remaining butter. If this is game meat, kinda lean, you can also add a teaspoon of bacon fat if you have it.
Add 1/2 cup of water. Bring the open pressure cooker to a simmer, remove from heat, put on and lock the pressure cooker's cover. Put back on heat, run the heat up until the cooker's regulator indicates it is at pressure (a hiss, usually) then back the heat off to lowest simmer; find the burner setting that maintains the pressure cooker at a continuous faint hiss.
Simmer for 20 minutes, then relieve pressure according to the cooker's directions. Serve.