2 1/2 lb. chuck steak, boneless
1 pkg. onion soup mix
1 pkg. brown gravy mix
4 c. water
Parsley
1 1/2 c. rice

Cut steak into large pieces. Brown in oil in Dutch oven. Drain oil from pot. Cover meat with water, bring to a boil. Add soup and gravy mixes. Cook 10 minutes. Add rice. Cover and cook on low for 20 minutes. Garnish with parsley. Serve with tossed salad and fresh rye bread.