Slow Boat to China #SundaySupper

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.

Slow Boat to China | Bottom Left of the Mitten

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.

Slow Boat to China | Bottom Left of the Mitten

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.

Slow Boat to China | Bottom Left of the Mitten

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….

Slow Boat to China | Bottom Left of the Mitten

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?

Rice is for dinner!

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Slow Boat to China | Bottom Left of the Mitten #groundbeef #ricedish #retrorecipe
Print Recipe
Slow Boat to China
Quick cooking rice updates this retro recipe from your childhood. Ground beef, sauteed onions and celery combine with a creamy sauce and comes together for a quick comforting meal perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef
Servings
servings
Ingredients
Slow Boat to China | Bottom Left of the Mitten
Instructions
  1. Cook the rice according to package directions. Add 2 beef bouillon cubes to the rice and water.
  2. In a skillet cook the ground beef until completely cooked all the way through. Once the beef is cooked thoroughly remove from heat then drain the beef and set aside.
  3. Chop the onions and clean and chop the celery.
  4. To the same pan add 1 Tbs butter and start melting it. Place the onions and celery in and start sautee and cook until tender, around 7 minutes.
  5. 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.
  6. Once the rice is cooked add both cups to the pan with the beef and sauce mix.
  7. Stir it all up then cook for another 3-4 minutes to warm everything through completely. Serve with some warm buttered biscuits or croissants. Enjoy!
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