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Rice casserole

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Ingredients/Components

stick margarine - 1/2 item
can beef bouillon soup - 1 item
can beef consomme soup - 1 item
round steak, cut in 3/4-inch cubes - 1 lb
all-purpose flour - 1/4 c
salt - 1 tsp
pepper - 1/8 tsp
dash of seasoned salt - 1 item
fat - 2 Tbsp
chopped onions - 1/2 c
clove garlic, minced - 1 item
can mushrooms - 1 oz
dash of Tabasco - 1 item
can condensed tomato soup, consomme or 1 bouillon cube, dissolved in 10 oz - 1 1/2
Worcestershire sauce - 1 Tbsp
diced green pepper - 1/2 c
sour cream - 1 c
chopped parsley - 1 item
noodles - 1 item

How to make rice casserole:

Combine flour and seasonings; roll meat in mixture. Preheat frypan to 340°. Place cover in Spatter Shield position. Add fat; when melted, add meat. Brown, turning to brown all sides. Add onion, garlic and mushrooms (drain liquid from mushrooms and use as part of liquid or if using tomato soup, just add to mixture). Saut?� until partially tender. Add liquid, Worcestershire sauce, Tabasco sauce and green pepper. When boiling, turn dial to simmering point. Cover; close vent and simmer until meat is tender. Spoon off excess fat. Stir in sour cream. Heat at low simmer; do not boil. Sprinkle with chopped parsley. Serve over hot cooked noodles.

Recipe categories: Side dish, Main dish, Casseroles.

Rating:

3.5

Average rating: 3.5, total votes: 4

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