Selecting a winner for July's Kambrook's One Pot Wonder Collections competition competition was a hard task since we received so many great entries. But for the month of July, we selected the following winner:
Pat Scott from Victoria. Congratulations.
As part of Pat's entry, Tania from our Kambrook team made the recipe using both the slow cooker and pressure cooker. Here is her experience.
When it comes to choosing what to make for dinner, or even selecting a dish from a menu at a restuarant, there's one ingredient that always does it for me - mushrooms. And when Pat's entry was selected, and her recipe just happened to be brimming with mushroom, I took the job.
What I loved about Pat's recipe was the simplicity of it. There aren't many ingredients, and it is fast to prepare. As I made the recipe in both the Slow Cooker and Pressure Cooker, there was one difference I noticed: the finished pressure cooker dish was a bit more watery, so it was best to leave out the water in the ingredients, and then I added cornflour to thicken it. Of course, this is a personal preference, and you can simply turn the saute function on the pressure cooker to reduce the liquid.
If you're looking for a quick, easy and affordable meal, Pat's Steak and Mushroom Casserole is a must.
STEAK AND MUSHROOM CASSEROLE
INGREDIENTS
- 1 tablespoon oil
- 500 grams of gravy beef
- 1 cup water
- 1 large brown onion, sliced
- 250 grams of fresh button mushrooms, quartered
- 420 gram can of condensed mushroom soup
- 420 gram can of mushrooms in butter sauce
- Salt & pepper to taste.
Note: Here at Kambrook, we added two diced parsnips to the meal in step 1.
DIRECTIONS BASED ON USING A SLOW COOKER
- Heat the oil in a pan, or the sauté function if your slow cooker has one. Add the onion, parsnips, and then add cubed beef until browned.
- Add the water, fresh mushrooms, condensed mushroom soup and mushrooms in a butter sauce and set the slow cooker to LOW (8hrs).
- Once finished, add salt and pepper to taste.
- Serve with steamed boc choy and sugar snap peas on a bed or rice or crusty bread.
In The Pressure Cooker:
- Select the ‘SAUTÉ’ setting on the digital control panel of the Pressure Cooker and select the ‘START/CANCEL’ button. Heat the oil. Add the onion and beef and sauté until golden brown. Add the parsnips and combine.
- Add the condensed mushroom soup, mushrooms in butter sauce, and the fresh mushrooms. Combine.
- Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position. Press the ‘START/CANCEL’ button. Select the ‘SOUP/CURRY’ button and then the ‘START/CANCEL’ button and allow to cook until the pressure cooker has switched off.
- Release the pressure from the pressure cooker by turning the pressure release valve to the venting position. (Mix a teaspoon of cornflour with cold water and add the casserole to thicken).
We'll be selecting another winner for the month of August and sharing their recipe. To enter our competition, simply click here.