1 lb. beef stew meat
10.5 oz can condensed beef broth
6.5 oz. can sliced mushrooms
1 cup water
1 cup white rice
butter or margarine
First, put a small amount of vegetable oil in the bottom of frying pan or skillet, heat over medium-high heat. Cut larger chunks of stew meat in half, season to taste with salt, pepper, and garlic salt. Brown the beef in your oiled skillet until just brown on all sides, set aside.
In a large skillet, melt a few tablespoons of butter over medium heat, add rice and cook, stirring frequently, until rice is golden brown. Add to your rice the beef broth, un-drained mushrooms, water, and stew meat.
Bring to a boil, reduce heat and simmer uncovered about 20 minutes, or until rice is tender and liquid is absorbed.
Serve with your favorite vegetable, or a salad. I like to add a good measure of pepper to my rice before I eat it! Yum!