CREAMY BEEF & RICE CASSEROLE
This is an easy, quick and inexpensive one-skillet meal that you can easily change up to suit your family's taste, or to use up items in your freezer/pantry.
Provided by Faux Chef Lael
Categories White Rice
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
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.
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.
CREAMED BEEF AND RICE
This is a versatile dish you may use as a side, eat as is or add a peanut butter and jelly sandwich for lunch (my favorite). You can also put on toast for a good lunch.
Provided by Darlene Summers
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388.9, Fat 14.9, SaturatedFat 6.6, Cholesterol 153.5, Sodium 1563, Carbohydrate 43.3, Fiber 0.4, Sugar 2.3, Protein 19.4
CREAMY BEEF STROGANOFF WITH RICE
Make and share this Creamy Beef Stroganoff With Rice recipe from Food.com.
Provided by dicentra
Categories Easy
Time 6h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients except sour cream cornstarch, salt, pepper and rice in slow cooker; cover and cook on low 6-8 hours.
- Stir in combined sour cream and cornstarch, stirring 2-3 minutes. Discard bay leaf; season to taste with salt and pepper. Serve over rice.
Nutrition Facts : Calories 981.9, Fat 89.5, SaturatedFat 38.5, Cholesterol 134.8, Sodium 391.9, Carbohydrate 27.1, Fiber 2, Sugar 6, Protein 14.8
SPICED RICE WITH BEEF
Enjoy this spiced rice with beef as part of a family feast. Seasoned with ginger, allspice, cloves and more, it has a lovely warming flavour without being too hot
Provided by hettyashiagbor
Categories Dinner
Time 2h50m
Number Of Ingredients 14
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').
Nutrition Facts : Calories 533 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 4.2 milligram of sodium
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