Beef-And-Wild-Rice Casserole

• 2 lb. sirloin, cubed
• 1 medium onion, chopped
• 1 c. chopped celery
• 1 (7 oz.) pkg. long grain and wild rice mix or 1 1/3 c. wild rice mix
• 2 (10 oz.) cans beef broth
• 1/2 c. slivered almonds, toasted
• 2 Tbsp. vegetable oil
• 1 clove garlic, minced
• 2 c. sliced mushrooms
• 1 (8 oz.) can sliced water chestnuts, drained
• 2 Tbsp. soy sauce

1. Preheat oven to 350u0b0.
2. Brown steak in oil in large deep skillet, about 6 minutes. Push steak to side of skillet.
3. Add onion and garlic.
4. Saut for 5 minutes.
5. Add celery and mushrooms. Saut for 5 minutes.
6. Add rice and water chestnuts; mix well with steak and vegetables. Add beef broth and soy sauce.
7. Bring to boil.
8. Pour into a lightly greased 3-quart casserole.
9. Cover with foil. Bake for 45 minutes or until rice is tender.
10. Fluff rice with fork before serving. Sprinkle with toasted almonds.

sirloin, onion, celery, long grain, beef broth, slivered almonds, vegetable oil, clove garlic, mushrooms, water chestnuts, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53000 (may not work)