Cubes of stewing beef are simmered until tender in a savory mushroom sauce and served over rice.

Beef on Rice

Beef:

1 cup all-purpose flour
1 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground black pepper
2 pounds stew beef, cut into 1/2-inch cubes
3 tablespoons vegetable oil
2 cups water
1 (10.75-ounce) can condensed cream of mushroom
1 (10.75-ounce) can condensed cream of celery
2 tablespoons Worcestershire sauce
2 teaspoons soy sauce

Rice:

4 cups water
1 tablespoon butter
1 teaspoon salt

2 cups long grain rice, uncooked

1. For Beef: Combine flour, salt, paprika and pepper. Roll the meat in the flour mixture.
2. In a large stockpot, brown meat in oil.
3. Mix together water, cream of mushroom soup, cream of celery soup, Worcestershire sauce and soy sauce. Pour on top of the meat. Simmer over low heat for 4 hours. Serve over rice.
4. For Rice: Bring water, butter and salt to a boil and add rice; cover and simmer on low for 20 minutes. Remove lid and fluff with a fork.

Makes 6 servings.