|Vegetable oil||2 tablespoons|
|Ground beef||2 pounds|
|Soy sauce||2 tablespoons|
|Brown sugar||2 tablespoons|
|Sliced mushrooms||1 can (4 ounces)|
|Cream of chicken soup||1 can (15 ounces)|
|Cooked rice||1 1/2 cups|
|Sliced water chestnuts||1 can (8 ounces)|
15 minutes to prepare, 1 hour and 45 minutes to cook, ready in 2 hours
It’s impossible to pass a store right now without feeling the warm orange glow of pumpkins!
There are plenty of recipes for things using the pulp, while using the rest for a lantern. If you tire of cutting out jack o’ lanterns, here’s a great use for them!
Step 1: Starting with the pumpkin itself, cut the top off it, and take out all the pulp and seeds – leave nothing behind!
Step 2: Fire up your oven to 350 degrees to preheat.
Step 3: While your oven is preheating, fire up your stove to a medium heat, with a large skillet with some vegetable oil in it, and sauté the onions in it.
Step 4: When the onions are nice and tender, you can add the ground beef, and cook that until it’s brown.
Step 5: Drain the dripping from the skillet.
Step 6: Next, add the soy sauce, mushrooms, brown sugar, and soup. Give them a good stir, then leave them to simmer for 10 minutes, with the occasional stir.
Step 7: Add the cooked rice and water chestnuts to the skillet. Mix it in, good and well.
Step 8: It’s time to turn your attention back to your cleaned out pumpkin. Scoop your beef mixture into it. You might find a ladle will do the best job of this.
Step 9: Put the top of the pumpkin back on, and then put the whole lot into the oven on a baking sheet.
Step 10: Leave in the oven for about an hour – the meat should be nice and tender by then.
Step 11: Set your pumpkin on a plate; take of the top, and scoop out the meat to serve.
It does require a little bit if effort in terms of preparation, but the results are outstanding, both in terms of its unique presentation, and its taste.