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Meat and Rice

This is a recipe that I originally found in a Campbells Soup Cookbook called Savory Meatballs. With the help of my daughter we have completely dumbed it down, however it is still a simple family favorite. This recipe originally called for soup as the base. I've altered it to be a real food recipe.
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Ingredients

  • 2 lbs ground beef
  • rice
  • 16 oz mushrooms
  • 2 cup beef broth
  • 1/4 cup flour
  • 1/4 cup fat butter, lard, oil
  • 2 garlic cloves crushed
  • 1 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1 tsp dried onions

Instructions

  • Cook rice
  • Brown ground beef
  • Slice mushrooms while beef is browning, when beef is brown add butter to the pan with beef and add mushrooms when melted.
  • Sauté mushrooms until soft add garlic and sauté for 1 minute.
  • l soft add garlic and sauté for 1 minute.Add flour to create a roux, cook for 2 minutes stirring consistently.
  • Add broth all at once and whisk quickly to incorporate.
  • Add thyme, rosemary and onion.
  • Salt and Pepper to taste Cover and cook on low for 20 minutes, stirring occasionally. Serve over rice

Notes

Use your favorite rice and cook accordingly, we always double the recipe to use for an easy lunch later in the week. Think egg roll in a bowl, or chicken fried rice. You can skip the mushrooms, stock, flour and use 1 can of cream of mushroom or cream of celery soup and 1 can of water instead. Just add the garlic before you add the soup and cook for a minute or two. You can also use 2 T Better than broth beef base & 2 C water instead of broth.