Slow Boat to China
CATEGORIES
INGREDIENTS
- Cooking Time: Less than 20 minutes
- Servings: 8
- Preparation Time: 5 minutes
- 2 cups quick cooking rice cooked according to package directions
- 2 beef bouillion
- 1 pound ground beef
- 1 small yellow onion chopped
- 3 stalks celery washed and chopped
- 1 Tbs butter
- 1 - 10.5 ounce can cream of mushroom
- 1 cup sour cream
- 1/2 cup milk
- 1 tsp Worcestershire Sauce
- 2 tsp soy sauce
DIRECTIONS
- Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
- In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
- Chop the onions and clean and chop the celery.
- To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
- In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture.
- Once the rice is cooked add both cups to the pan with the beef and sauce mix.
- Stir it all up then cook for another 3-4 minutes to warm everything through completely.