Steak - Rice Casserole

 

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STEAK-RICE CASSEROLE

Submitted by Mrs. Mary Weaver from Pennsylvania

2 pounds flank steak

2 Tablespoon salad oil

1 clove garlic, minced

1 small lemon, thinly sliced

4 whole cloves

2 beef bouillon cubes

1 cup water

2 2/3 cup instant rice

1/2 cup stuffed olives

2 large peeled tomatoes, thickly sliced

  Score steak in diamonds ; brown on both sides in oil in a Dutch oven. Add garlic, lemon slices, cloves, bouillon cubes, and water. Cover and simmer 1-2 hours. Strain liquid ; add water to make 3 cups. Bring to a boil and stir in rice. Cover and remove from heat; let stand 13 minutes. Pour into a 3 quart casserole. Toss with olives. Tuck steak into rice; top with tomato slices. Cover and refrigerate. Bake 45 minutes at 350 F. degrees ;season to taste.

YIELD: 6 servings


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