Print the recipe card! swedish beef over rice
This simple pantry meal is requested often by my two oldest kids. In fact, they love it so much that I’ve even caught them trying to eat leftovers for breakfast the next morning. Crazy — I know! Thank you to “It’s in the Bag” for this yummy main meal –you can find the book to purchase at www.cedarfort.com .
Prep Time: 10-15 minutes
3 1/2 cups water
1 can (10.75 – oz.) can condensed golden mushroom soup, do not reconstitute
1 1/2 tsp. Worcestershire sauce
4 TBS. canned butter
1 (12 oz.) can evaporated milk
Resealable bag #1:
2 cups rice
Resealable bag #2:
1/4 cup all purpose flour
1 (12 oz.) can roast beef, drained
To cook rice: In a heavy bottomed saucepan with a tight fitting lid, place 3 cups water and 2 cups of rice. Boil on high heat for 15 minutes. Remove from heat and set aside for 10 minutes, then fluff. Do not lift the lid while rice is resting.
In a medium saucepan combine golden mushroom soup, Worcestershire sauce, butter and evaporated milk. Stir until smooth. In a cup, mix flour with remaining water, stirring until smooth. Add flour mixture to mushroom soup sauce, stirring over medium heat until bubbly. Add roast beef and cook until thoroughly heated. Spoon Swedish beef sauce on top of rice and serve.
In my book this recipe is used as a:
*Long Term Recipe
*3 month meal
**this recipe has not yet been added to the recipe index. Look for it there soon!