Beef & Rice
Yield
servingsPrep
15 minCook
3 hrsReady
3 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
beef chuck roast
cubed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 2 | teaspoons |
garlic powder
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of onion
|
*
|
| 2 | cans |
water
|
*
|
| 6 | servings |
rice, cooked
hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
beef chuck roast
cubed |
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1E+1 | ml |
garlic powder
|
|
| 1 | can |
cream of mushroom soup
|
|
| 1 | can |
soup, cream of onion
|
*
|
| 2 | cans |
water
|
*
|
| 6 | servings |
rice, cooked
hot |
*
|
Directions
Combine all ingredients in large roaster or Dutch oven; mix well.
Bake at 350℉ (180℃) F for 3 hours or until beef is tender.
Serve over hot, cooked rice.
