Add the peanut oil to a very hot pressure cooker pot. Brown the roast on both sides. (If your roast is too large to fit the bottom of your cooker pot, cut in half to brown.) Remove the meat from the 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 the wine, broth or water, salt, pepper, pickles, and mushrooms to the pot with the onions and garlic and stir well to blend into a smooth sauce. Add the meat back to the pot into the sauce. Place the lid on the pressure cooker securely and put the pressure regulator weight in place. Leave the heat on high until the regulator weight begins to jiggle, then lower the heat immediately to a level that allows the regulator weight to just barely jiggle. Cook the roast, from this point on, for 20-25 minutes (depending on how large the roast and on the grade of meat). 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 from the pot into the sour cream mixture, then pour the mixture into the pot and stir to blend. Simmer for 5 minutes on a low heat. Serve over potato pancakes or shredded potato cakes or mashed potatoes or noodles. Posted to IChef 11/1/96 by Cindy Hartlin Recipe by: Mrs. Gee @aol.com Posted to MC-Recipe Digest V1 #565 by Rooby on Apr 13, 1997