I call this a ‘retro’ recipe because I think anytime I bring it up-someone my age inevitably knows exactly what I’m talking about. When I say, ‘the rice one with celery’ or any other version of that. Both my grandmothers made it, then my mom and now me. In my new take on a classic I use quick cooking rice so there is nothing ‘slow’ about about my Slow Boat to China recipe.
Doesn’t making food from your childhood bring back the best memories? Sometimes I get the recipe directly from the source or like this one I had to wing it. While it was a staple I had growing up it is one of those recipes that has possibly changed so much over the years that it probably isn’t the original at all.
When I first wanted to make it I did some research and found that most of the recipes used the same basic ingredients-rice, beef, celery, cream of mushroom and soy sauce. My first couple test runs were…bland. And frankly nothing like I ate as a child. It was missing the ‘Stroganoff ‘ element that I remembered. So that’s easy, add sour cream! Now use quick cooking rice and I had myself a dinner that was quick and delicious. So now on to the food.
Start first by cooking the rice according to package directions. Add 2 beef bouillon cubes to the rice and water so that while it cooks the cubes dissolve and the flavor gets throughout the rice. In a skillet cook the ground beef until completely cooked all the way through. Chop the onions and clean and chop the celery while it cooks. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside. I use a strainer and bowl to make sure all the grease gets out.
Take a paper towel and clean any grease out of the bottom of the pan so you can use it to cook the onions and celery. Add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes. I like to lave the celery just a little crunchy. Now return the drained beef to the pan.
In a bowl combine the items for the sauce: cream of mushroom soup, sour cream, milk, Worcestershire sauce and soy sauce. Mix until well combined. Pour over the beef mixture. Once the rice is cooked add both cups to the pan with the beef and sauce mix. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. And here you….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Thank you to this weeks Sunday Supper host. Check out all of the other recipes to make any night of the week.
Simple Rice Recipes for Dinner #SundaySupper
What’s for dinner?
- Butternut and Brown Rice Soup by Cindy’s Recipes and Writings
- Crispy Rice Bites by Hardly A Goddess
- Easy Pork Fried Rice – Gluten Free by Cricket’s Confections
- Granny’s Sausage & Rice Casserole by Gourmet Everyday
- Italian Rice Pilaf with Toasted Almonds by That Skinny Chick Can Bake
- Meatloaf Stuffed Peppers by A Kitchen Hoor’s Adventures
- Nasi Lemak – Malay Coconut Milk Rice by Sprinkles and Sprouts
Rice is for dinner!
- Olive & Date Rice Side Dish by My Life Cookbook
- Qatiqli Hu’rda (Uzbek Rice Soup with Yogurt) by Tara’s Multicultural Table
- Savory Rice Porridge by Pies and Plots
- Slow Boat to China by Bottom Left of the Mitten
- Slow Cooker Jamaican Rice and Peas Soup by Palatable Pastime
- Slow-Cooker Chicken Cacciatore over Rice by My Blissful Mess
- Sushi Roll Rice Bowl by The Freshman Cook
- Tex Mex Chicken Skillet by Fantastical Sharing of Recipes
- Easy Paella Recipe with Beef and Shrimp by Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
In an effort to include a little more Michigan into the blog I decided to search out some authentic ‘Michigan’ loved food. I came across a great article from Only In Your State called 10 Iconic Foods Made in Michigan and #3 on this list was the pasty. So like when I wanted to make the Michigan Hot Dog (which isn’t even from Michigan!) I put in the work and set off to finding out how to make one.
When looking around to get a basic idea of how to make these I found the blog Foodie with Family and her recipe for Yooper Pasties. In the post she defined residents of the Lower Peninsula as ‘Trolls’. I also found out that while pasties are generally served plain or with ketchup ‘Trolls’ usually prefer them with gravy. So what better name to call these than ‘Under the Troll Bridge Pasties’.
For tonight’s Mitten Movie Night we are drinking Arcadia Ale’s Hopmouth. Arcadia is one of the first breweries we visited-seems like a long time ago but really less than 5 years ago. Since then so many great breweries, delicious meals and of course awesome beer. I really don’t have anything on deck to watch since we are in the middle of about 3 series: Sneaky Pete (Giovanni Ribisi is awesome in this), Santa Clarita Diet (who doesn’t love Drew Barrymore?) and Bates Motel (c-r-e-e-p-y) so we might just binge watch one of those to finish up the seasons we’re in the middle of. Now on to the food!
For this I used the same pastry dough that I made my Strawberry & Sesame Hand Pies with but doubled the recipe and substituted garlic powder for the sugar. It ended up being so flaky and buttery I almost had to pat myself on the back for this creation. Add all the ingredients into a mixer and let it come together in a ball. Place the ball onto some plastic wrap that has been lightly floured and put into the refrigerate for 1 hour.
There was not a one rutabaga to be found at my local grocery store so I substituted a turnip. Felt I was okay since the recipes that I looked at had meat, potatoes and root vegetables. Forgive me if I am playing fast and loose with the rule of the pasty, please know I had good intentions. While the dough is chilling clean, peel and chop all your veggies. Sautee them in 1 Tbs butter to soften them then put them into a bowl. Cook and drain the beef then add it to the vegetables. Add salt and pepper to taste then let the vegetables and beef cool. As I found out the hard way, if it’s too hot it will make the dough too sticky to work with once you start assembling the pasties.
Roll and cut the dough out into large circles. I used a cereal bowl and it worked out great to make 6 pasties. Add filling to one side then sprinkle with shredded cheese. After stuffing these full pinch the dough to crimp the edges so the filling doesn’t fall out. Beat an egg and brush over the top of pasty. Bake in a preheated 375 degree oven for 25 minutes. Prepare the gravy if your a troll like me and here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
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