Hamburger Stew

• 3 tablespoons cooking oil
• 1 medium onion, diced
• ¼ cup flour
• 1½ pounds ground beef

Heat oil in pressure pan and cook onions until soft. Add hamburger, stirring until it is browned. Add salt and pepper to taste, then sprinkle flour over hamburger. Add 2 cups water and keep stirring up flour which sticks to pan. (If this liquid looks pale to you, add a little Worcestershire sauce, or a bouillon cube.) Peel and quarter 4 large potatoes, and place them on top of the meat. Process at 15 pounds for 7 minutes. Let stand 3 minutes, then reduce the pressure. Put one potato on each plate, mash with fork, then pour stew over. (Instead of flour and water, use cream of mushroom soup and serve over rice. Think of it on toast for breakfast.)