Beef Stroganoff in white rice ring
Beef Stroganoff in white rice ring
1 c. uncooked long grain minute rice
BEEF STROGANOFF:
1/3 c. butter
1 c. sliced onion
1 c. green pepper strips
1 clove garlic, crushed
2 tbsp. all-purpose flour
1 tbsp. catsup
1/4 tsp. salt
1 can (10 1/2 oz.) condensed beef broth, undiluted
3 c. cooked beef strips
1/2 c. sour cream
1/4 tsp. dried dillweed
Prepare rice as label directs.
While rice cooks, make beef stroganoff: In large skillet, melt butter; add onion, green pepper and garlic; saute until onion is tender, 5 minutes. Remove from heat.
Stir in flour, catsup and salt until well blended. Gradually add broth, stirring constantly; bring to boiling. Over low heat, simmer 5 minutes.
Stir in beef, sour cream and dill; heat just to boiling.
Spoon rice in a ring on serving platter. Fill center with stroganoff. Makes 6 servings; 90 cents per serving; 398 calories per serving.
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