Wednesday, June 18, 2014

One Skillet Beef & Rice

This recipe was basically created as of those simple "just add a can of cream of mushroom soup" recipes.  Unfortunately, there is only one brand of wf/gf that I've found (Progresso Vegetable Classics Creamy Mushroom) and few stores in my area stock that particular variety.  So, I just make it as I go.   

One Skillet Beef & Rice
In large skillet over medium heat, brown

1 pound ground chuck or round.  
Remove from pan and drain grease.  Set aside. 

To skillet add:
1/2 white or yellow onion, finely chopped

1 (7 oz net wt) can mushroom pieces, drained and finely chopped
Cook over med-high heat until onions are tender.  

Reduce heat and add:
4 tablespoons butter or margarine
2 tablespoons GF Flour Blend
Stir over low heat until margarine is melted and flour is well blended.

Stir in:
1 1/2 cup water
1 teaspoon beef bouillon
1 bay leaf
Pinch thyme
Salt & pepper to taste
Cook over medium heat until sauce begins to form; reduce heat and simmer 5 minutes, stirring frequently.

Stir in:
Cooked beef
2 cups water
Bring to full simmer.

2 cups instant brown rice

Still well, cover, and remove from heat.  Let stand 10 - 15 minutes.  Remove bay leaf, stir well and serve.  Serves 6-8.  

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