Lunch
Creamed Beef with Rice
A retro comfort food dish with creamy ground beef gravy served over rice. Simple, hearty, and filling.
Ingredients:
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 pound beef stew meat
- 1 dash worcestershire sauce, or to taste
- salt and pepper to taste
- 1 tablespoon vegetable oil 1 medium onion, chopped
- 1 green bell pepper, chopped 1 red bell pepper, chopped
- 1 teaspoon minced fresh ginger root
- 2 cloves minced garlic
- 1 cup sliced fresh mushrooms 3 tablespoons heavy cream
- 1 tablespoon cornstarch, or as needed
- fresh parsley, for garnish
Directions:
- Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
- Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
- Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
- Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.