Creamed Beef And Rice Food

GROUND BEEF AND RICE CASSEROLE

Steps:

• Preheat oven to 350°F.
• Brown beef, onion and garlic until no pink remains. Drain any fat.
• Combine beef mixture with all remaining ingredients except cheese.
• Spread mixture into a 9x13 pan and bake covered for 40-45 minutes or until rice is tender.
• Add cheese, broil for 3 mins or until golden.

CREAMY BEEF & RICE CASSEROLE

Steps:

• In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
• Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
• Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
• Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
• When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
• TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

BEEF AND RICE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Stir rice portion of packaged rice mix into beef; cook and stir until rice is lightly browned, about 5 minutes. Pour water into beef and rice, stir seasoning packet from rice into mixture, and cover skillet. Bring to a boil, reduce heat to low, and simmer until the liquid has been almost completely absorbed, about 30 minutes.

CREAMED BEEF AND RICE

Steps:

• Cook rice; add chives and butter and mix lightly.
• Combine soup and milk in medium pan. Heat stirring often. Add beef, eggs, Worcestershire sauce and pepper.
• Mix and heat till hot.
• Add rice; mix and serve.

CREAMED BEEF

Steps:

• Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter.

SPICED RICE WITH BEEF

Steps:

• Blitz the ginger and garlic to a paste in a small food processor. Put the beef in a large bowl and add the ginger-garlic paste, the allspice, cloves, 2 tsp black pepper and 2 tsp salt. Mix to coat the beef, then cover and leave to marinate for 30 mins. Will keep chilled for up to a day.
• Heat the oil in a large ovenproof pan over a medium heat and cook the onion for 8 mins until soft and translucent. Tip the beef and any leftover marinade into the pan and sizzle for 10 mins until the beef starts to caramelise in places.
• Add the cardamom pods, cinnamon sticks, thyme, all- purpose seasoning and stock. Bring to a simmer, then cover and reduce the heat to low. Cook for 1 hr, then remove the lid and cook for another 30 mins. The beef should be tender but still holding together. Heat the oven to 180C/160C fan/gas 4. Leave to cool completely, then seal in an airtight container and freeze for up to two months.
• Tip the rice into the beef mixture with just enough water to cover it by about 1cm. Stir, then dot the butter over the top. Cover and bake in the oven for 30 mins. Fluff the rice up with a fork and serve with Ghanaian gravy (see 'Goes well with').