3/4 lb beef or lamb cutlets
1/2 chopped onion
3 new potatoes (diced)
1 turnip (diced)
1/2 lb of mini carrotts
1/2 can Guiness beer
1 cup wine (red)
salt and pepper
1 tbsp Worcesteshire sauce
rosemary

Lightly coat beef of lamb cutlets in flour. Next saute the cutlets in a frying pan with 1/2 of the cup of wine. Add salt and pepper.

Wait until the cutlets are completely brown and cooked, then transfer them to a pressure cooker. Add the Guiness, rosemary, the rest of the wine and Worcesteshire sauce.

Next add all of your vegetables and cook them on medium high heat until the vegetables are tender.

Serve with a scoop of mashed potatoes on top to garnish.

Submitted by: CARL COTTEN