Beef and Rice


2 packets of Pioneer Brown Gravy mix
1 pound of beef cut into soup-sized chunks
1 seven-oz can of mushrooms
4 cups of water
1 tablespoon butter
1 teaspoon garlic powder
A glug or so of red wine

Brown your meat in a frying pan and bring three of the cups of water to a rolling boil in a saucepan.

As this is occurring, take one cup of cold water and whisk your two packets of gravy mix into it.

When the three cups of water are nice and boiling, take the one cup of gravy mix/water and whisk it into the boiling water. Once one is well-whisked into the other, gently add your browned meat.

Stir well and be careful, because the gravy will stick and scorch if you give it half a chance.

Open the can of mushrooms and bung it into the mix — juice and all.

Follow with the butter and the garlic powder.

Stir well until the mix is boiling again, then turn down and glug in your wine.

Let simmer and thicken to the desired consistency, then ladle generously over rice and serve with rolls suitable for sopping.

Voila! Beef and rice.


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10 thoughts on “Beef and Rice”

  1. Now, I understand that a “pinch” of salt is exactly that; the amount that one can pinch between thumb and index finger.

    So,how exactly does a “glug” get from the bottle to the sauce pan?

  2. You’re missing one step. First you need to take the wine and marinate the chef.

  3. Above all, do NOT use a roast which needs to simmer in the oven for 4-5 hours. Frying chunks of it, unless you have a craving for whang leather, is not advised.

  4. Actually, chunks of stewing beef can be fried very tender.

    Requires high heat in a CAST IRON pan, and a bit of oil.

    Meat must be doused with black pepper, garlic, and chili powder.

    Some green pappers help too.

    At the end, throw in the other goodies-gravy maker or whatever-and, as Ian says, STIR WELL.

    BUT y’all hafta work fer it…Trim fat and gristle off the meat like it was an enemy.

  5. I always start with peeling a big onion. Chop it up and throw it in the skillet before the beef.

  6. What??? Canned mushrooms??? GACK!

    Fresh fresh fresh, something like baby portobellos would be good, simmered in a blend of olive oil & butter, with that garlic too. THEN dump in with the rest! [grin]

  7. A glug is the wine that pours out between the bubbles that catch in the bottle’s neck. If you’re pouring slowly, there’s a lot more wine between the bubbles…..

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