Creamed Beef with Rice Recipe - Allrecipes.com
  • READY IN 50 mins

Creamed Beef with Rice

Recipe by  

"Bite size beef cubes in a yummy cream-style gravy are mouth-watering served over rice!"

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
  2. Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
  3. Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
  4. Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2009

I'll try this recipe again - but use cream of mushroom soup instead of heavy cream and cornstarch. I'll also let it simmer longer to tenderize the meat more...maybe try it in a crockpot?

 
Most Helpful Critical Review
Jul 09, 2006

Sorry, did not care for this recipe.

 

8 Ratings

Mar 30, 2009

I was desperate for an easy recipe with the ingredients I had on hand.... The milk curdled in the pan.. I don't know what I did wrong.

 
Mar 10, 2008

I didn't have a few of the ingredients. I subbed evap. milk for the heavy cream, no red peppers, dry ginger and canned mushrooms. But with a little extra worcestershire, some extra evap. milk, and ginger I thought it was tasty. It was kind of like a stroganoff with a little zip(think vinegar). Not bad for stew beef.

 
Mar 08, 2010

Ok, not the best. I had a bell pepper I needed to use up that needed to be sauted as it was past the time when you would want to eat it raw as ti was kind of wilted and wrinkly. So I set out to find a recipe that I could use it with that I had all the rest of the ingredients to and I found this one. I wasn't too sure if I wanted to make it after reading the other reviews but decided to go ahead and give it a try. The recipe was definitely lacking flavor and I had to add a few things to give it at least some taste. After that it wasn't bad although still could use some work.

 
Aug 09, 2008

I tried this one with regular rice, and I cut out the peppers, because my husband doesn't like them. We loved it!! The only thing I would suggest is to up the corn starch as you go, it was kinda runny at 1st, so I added slowly and it thickened right up. But we like our cream beef to be thick, so I guess its up to your preferance!!

 
Nov 07, 2012

I thought it was great, I added cream of mushroom, celery, a lot of onion, and some extra seasonings.

 

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Nutrition

  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 25 g
  • 8%
  • Cholesterol
  • 46 mg
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 13.8 g
  • 28%
  • Sodium
  • 101 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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