2 to 3 lb. round beef, cut into 1/4-inch strips
1/2 cup Worcestershire sauce
1 (8 oz.) pkg. fresh mushrooms, sliced (if desired)
1 (10 oz.) can cream of mushroom soup
1 (10 oz.) can tomato soup
1 (16 oz.) tub dairy sour cream (I use fat-free)
2 to 3 cups rice, cooked (I use Minute Rice)
2 tbsp. butter (for rice)

Cut beef and place in Ziploc bag with Worcestershire sauce. Seal bag and coat beef, then set in refrigerator for at least 30 minutes to marinate.

In skillet brown meat. Then add fresh mushrooms. Drain beef and add soups and sour cream. Mix well.

Separately, cook rice according to directions on box. I recommend brown rice. Add butter to rice and stir.

To serve, pour rice in a bowl and cover with skillet mix. Enjoy!

Submitted by: Vickie Rudkin