1 1/2 lb. boneless beef chuck, cut in thin strips
1 can sliced mushrooms
1/4 c. butter
1 env. onion soup mix
4 c. water
3/4 c. cooked rice
1/2 c. sour cream
2 tsp. paprika
1/8 tsp. garlic salt
Salt & pepper to taste

Saute meat and mushrooms in butter until browned. Blend in soup mix and 2 1/2 cups water. Cover and cook over low heat until meat is tender (about 40 minutes). Stir in rice and remaining water (1 1/2 cups). Bring to a boil; stir. Cover and simmer over low heat for 20 minutes. Stir in sour cream and spices.