Creamy Beef & Rice Casserole - cooking recipe

Ingredients

1 tablespoon olive oil
1 lb lean ground beef
1 large onion, chopped (white or yellow)
1 cup carrot, sliced thin
1 tablespoon garlic, minced
1 (1 1/2 ounce) packet brown gravy mix (about 3 tablespoons)
1 (1 1/4 ounce) packet onion soup mix
1/4 cup soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1 teaspoon black pepper
1 1/2 cups uncooked white rice (NOT minute rice)
4 cups hot water
1 (10 1/2 ounce) can cream of mushroom soup

Preparation

In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.