2 kg Beef Shin stake or pork neck
3 large onions, sliced
400g button mushrooms, sliced
2 chicken stock cubes or 1/2L of chicken stock
2 glasses of water (not needed if using stock)
100g Butter
Salt and pepper to taste

Sauce:
2 tbs of plain flour
1 cup of water

NOTE: Serve on top of mash potatoes. Pore the sauce over the mash.
Leftover sauce with bits of meat can be frozen and used later as sauce on Pyzy.

Pepper, salt all sides of the meat.
Heat butter in pressure cooker and brown meat on all sides.
Add onions and mushrooms and stir until they are semi-soft.
Dissolve stock cubes in a glass of water and add to pressure cooker (or chicken stock). Make sure it just covers the meat.
Bring to pressure, turn to low heat and cook for at least 1.5 hours (or pork for 1 hour) checking every 30 min to see if more water is needed.
When done, remove meat and set aside.
Mix water and flour.
Bring remaining sauce to boil and add flour mixture.
Simmer for 5min or until it becomes thicker.