Saturday, October 16, 2010

Skillet Beef Oriental

This is one of our favorite recepies. Chris' mom use to make if for him when he was a child. We enjoyed making it in college because it was quick, cheap and easy to clean up. One day I asked my mother-in-law why this recipie was called Beef Oriental when there was nothing oriental about it. She said that it was not the original recipe, she modified it to save money. I tried the original recipe. We liked it but still think the simple recipe is better. I will post both.

Simple Beef Oriental

1 lb ground beef
2 envelopes/cans of cream of mushroom soup
2 envelopes/cans of Milk
3 stalks of celery, chopped
4 cups of cooked rice*

*I often would forget to make the rice until the beef oriental was finished. To solve the problem I printed out the recipie and wrote "MAKE THE RICE FIRST" in large letters at the top of the page. It worked.

Cook ground beef, celery, and onion until done. Drain. Pour the soup envelopes over the meat mixture. Add milk to each envelope and then pour it over the soup. This is an easy way to measure with out using an extra dish and it gets all of the soup mix out of the envelope. Mix and simmer for 15 minutes.

Turn off the burner. Add the rice to the mixture. Stir and serve.

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