Rice Casserole

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

1. Combine flour and seasonings; roll meat in mixture. Preheat frypan to 340u0b0. 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). Saute 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.

margarine, long grain rice, beef bouillon soup, consomme soup, allpurpose, salt, pepper, salt, fat, onions, clove garlic, mushrooms, tomato soup, worcestershire sauce, green pepper, sour cream, parsley, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24617 (may not work)