| I don't use canned mushroom steak sauce. Might give it a try sometime. In my pressure cooker it calls for 2 or 2.5 cups of water under the shelf that holds the rest of the ingredients. I usually put in a can of either beef or chicken broth then a cup or more of water. Makes for wonderful gravy when all is cooked. If I want mushrooms, they go in fresh and sliced. Typically, 1 large potato, 12-18 baby carrots, dozen Brussels Sprouts, large handful of sliced mushrooms and a large, sliced, red onion. Salt, pepper and the moisture, as mentioned above, along with a small pound and a half beef roast (pot, rump, chuck.. they all come out wonderful). |
