| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Beef on Rice

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
2 cups long grain rice, uncooked
4 cups water
1 tablespoon butter
1 teaspoon salt

1. Combine flour, salt, paprika and pepper. Roll the meat in the flour mixture.
2. 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 on low for 4 hours.
3. Meanwhile, mix rice with water, butter and salt. Cover and simmer on low for 30 minutes.
4. Serve the beef mixture over the rice.

Makes 6 servings.