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Enjoy this recipe from Slow Cookers, Casseroles & Skillets.
Submitted by: June Sabatinos from Billings, MT
2 lbs. gound beef round
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. wild rice, cooked
1/2 c. slivered almonds
Brown beef in a skillet; drain and set aside. Melt butter in same skillet; sauté mushrooms, onion and celery for 5 to 10 minutes. In a large bowl, combine sour cream, soy sauce, salt and pepper. Stir in beef, mushroom mixture, cooked rice and almonds. Toss lightly. Place mixture in a buttered 3-quart casserole dish. Bake, uncovered, at 350 degrees for about one hour, until heated through. Stir occasionally, adding a little water if needed. Makes 12 to 16 servings. | |
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Brown beef in a skillet; drain and set aside. Melt butter in same skillet; sauté mushrooms, onion and celery for 5 to 10 minutes. In a large bowl, combine sour cream, soy sauce, salt and pepper. Stir in beef, mushroom mixture, cooked rice and almonds. Toss lightly. Place mixture in a buttered 3-quart casserole dish. Bake, uncovered, at 350 degrees for about one hour, until heated through. Stir occasionally, adding a little water if needed. Makes 12 to 16 servings. |
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