1 lb. cubed steak
Butter
1 c. celery, cut fine
1 c. onion, chopped
1 tbsp. soy sauce
1 can chicken-rice soup
1 can cream of mushroom soup
1 (5 oz.) can water chestnuts
1/2 c. rice

Brown steak in butter. Add celery and onion; cook for 4 minutes. Combine soy sauce, soups and water chestnuts, stir in rice and steak mixture. Pour into buttered casserole. Bake for 1 hour and 30 minutes at 350 degrees. Yield: 6 servings.