Recipe used with permission by the USA Rice Federation. For more information about rice, visit www.usarice.com.
1 to 1 1/2 pounds lean beef round steak, cut into thin strips
1 tablespoon butter or margarine
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 10-3/4-ounce can condensed cream of mushroom soup
1 1/4 cups beef broth or water, divided
1 cup chopped onion
2 tablespoons flour
1/2 cup sour cream
3 cups hot cooked rice
Cook meat in butter in large skillet over high heat until meat is no longer pink. Reduce heat; stir in salt, paprika, pepper, garlic powder, soup and 1 cup broth. Cover; simmer 30 minutes or until meat is tender. Add onion; cook 10 minutes longer.
Blend remaining 1/4 cup broth and flour; stir in to meat mixture. Cook about 5 minutes, stirring frequently. Add sour cream; heat thoroughly, but do not boil. Serve over hot rice.