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
- For Beef: Combine flour,
salt, paprika and pepper. Roll the meat in the flour mixture.
- In a large stockpot, brown
meat in oil.
- 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.
- 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.
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