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Enjoy this recipe from Best Church Suppers.
Submitted by: June Sabatinos from Billings, MT
2 lbs. ground beef
1/2 c. butter
1 lb. sliced mushrooms
1 c. onion, chopped
1/2 c. celery, chopped
2 c. sour cream
1/4 c. soy sauce
2 t. salt
1/4 t. pepper
2 c. long-grain and wild rice, cooked
1/2 c. slivered almonds
Brown beef in a skillet over medium heat. Remove beef from skillet; drain. Melt butter in skillet over medium heat; sauté mushrooms, onion and celery in melted butter 5 to 10 minutes, until tender. Combine sour cream, soy sauce, salt and pepper in a large bowl. Stir in beef, mushroom mixture, cooked rice and almonds. Place mixture in a greased 3-quart casserole dish. Bake, uncovered, at 350 degrees for one hour, or until heated through. Stir occasionally, adding a little water, if needed. Serves 12 to 16. | |
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Brown beef in a skillet over medium heat. Remove beef from skillet; drain. Melt butter in skillet over medium heat; sauté mushrooms, onion and celery in melted butter 5 to 10 minutes, until tender. Combine sour cream, soy sauce, salt and pepper in a large bowl. Stir in beef, mushroom mixture, cooked rice and almonds. Place mixture in a greased 3-quart casserole dish. Bake, uncovered, at 350 degrees for one hour, or until heated through. Stir occasionally, adding a little water, if needed. Serves 12 to 16. |
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