Monday, December 7, 2009

Beef & Gravy with Water Chestnuts over Rice

This one might sound a little weird, but it's absolutely delicious. Especially if you like beef and water chestnuts. A simple recipe for a hearty meal.

  • 8 oz. beef
  • 1 can sliced water chestnuts, drained
  • 1 cup rice
  • 2 1/2 cups water
  • 1 Tbl. butter
  • packet brown gravy mix
  • salt
  • pepper
  • garlic
  • fixings for salad, optional
  • small saucepan
  • medium saucepan
  • medium saucepan lid
  • skillet
Start by cooking the rice. As always, follow the instructions on your bag or box to get the best results. I threw a cup of rice with nearly 2 cups of water and the butter into the medium saucepan and boiled on high with the lid on. Following instructions, after it reached a full boil, I lowered the heat to about a 3 and let the water absorb into the rice. Once done, I turned off the heat, but let the pot sit on the cooling stove.

In the small saucepan, add the brown gravy packet with the instructed amount of water. Let boil together, stirring occasionally to get the thicker chunks unstuck from the bottom. When it is finished and has turned a nice dark brown color, turn off the stove and let sit to simmer on the cooling coils.

In the skillet, add the beef [either frozen or fresh] and 1/2 cup of water with salt, pepper, and garlic. Let the meat cook on high, boiling in the water until the exterior is dark brown in color. The middles will be entirely cooked by this point. Remove from the remainder fatty drippings and clean the pan out. Return the cooked beef to the skillet. Add the water chestnuts and the gravy. Stir them together until they're covered with the gravy, heating on medium, about a 5 or 6.

Serve beef, water chestnuts, and gravy over rice. Add salad if desired.

The grand total for this meal that allowed for four total servings is $3.74, which included two small salads with croutons.

  • beef 59¢
  • water chestnuts 99¢
  • rice 37¢
  • gravy 79¢
  • salad 1$

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