Mulligan Stew with Rice

Description

Makes 6 servings

Ingredients

• 1½ pounds beef cube steaks, cut into 1-inch squares
• 1 cup chopped onion
• 1½ tablespoons vegetable oil
• 3 stalks of celery, cut into 1-inch pieces
• 1 teaspoon salt
• ½ teaspoon seasoned pepper
• 1 cup beef broth
• 1 x 14½- to 16-ounce can peeled whole tomatoes, drained and chopped
• 1 x 8-ounce can whole kernel corn, drained
• 1 x 4-ounce can sliced mushrooms, drained
• 1 tablespoon cornstarch
• ¼ cup water
• 3 cups hot cooked rice (cooked in beef broth)

Directions

1. Cook beef and onion in oil in large skillet about 5 minutes, or until meat is brown.
2. Stir in celery, salt, pepper and broth.
3. Cook 5 to 10 minutes longer or until meat is tender.
4. Add tomatoes, corn and mushrooms.
5. Mix cornstarch with water; stir into stew.
6. Cook 2 to 3 minutes, or until thoroughly heated and slightly thickened, stirring occasionally.
7. Serve over hot rice.