|The Festive Food of France|
|by Marie-Pierre Moine|
Food and drink are woven into the social history of France; every holiday, saint's day, country fair and local feast is celebrated with its own tr...
1 - 10 of 187 for cubed steak rice
Brown steak in skillet. Add ... While cooking, make rice and gravy (see ... water and bouillon cube or soup base. ... high for 2 minutes. Serve over rice.
Brown and season steak. Place in casserole. Pour rice over steak. Mix ... water. Pour over steak and rice. Cover; cook about 1 hour at 400 degrees. Serve hot.
Brown steak in oil. Add ... salt. Place raw rice in large casserole. ... Pour liquid over top. Cover completely and tightly with foil and bake for 1 hour.
Brown and season steaks. Place in ... inch dish). Pour rice over steak. Mix ... aluminum foil. Bake in a 400 degree oven for about 1 hour and 15 minutes.
Saute meat in butter; add onion, then add mushrooms, tomato sauce and sour cream. Simmer 25 minutes. Add some salt and pepper. Serve with rice. 4 servings.
Melt shortening in ... and boils. Boil and stir for 1 minute. Serve over rice or noodles. *May substitute hot cooked noodles for the rice. Serving Size: 6
Make a roux ... It doesn’t matter! Start your rice. After simmering rice, add your fish cubes and cook about 5-10 minutes. Serve over bed of white rice.
Brown steak, celery and onion in oil. Add soups, water and rice. Bake in uncovered casserole for 1 hour at 350 degrees.
Cook rice according to package ... center of meat. Cook and stir 2 to 3 minutes more until thickened and bubbly. Serve over cooked rice. Makes 4 servings.
Trim fat from ... tender. Dissolve bouillon cubes in 2 cups ... tablespoon salt for 5 minutes; drain well. Serve pepper steak over noodles (or rice or potatoes).
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