Slow Boat to China #SundaySupper

In my new take on a classic, I use quick cooking rice so there is nothing ‘slow’ about my Slow Boat to China recipe.  Easy comfort food that is perfect for busy nights.

Slow Boat to China on a plate with a bisuits and butter.

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.

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.

Slow Boat to China on a plate with a bisuits and butter.

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.

How to make Slow Boat to China:

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.

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.

Return the drained beef to the pan.

A pan on the stove with ground beef, celeray and onions.

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 Slow Boat to China with some warm buttered biscuits or croissants.

Tips for making Slow Boat to China:

  • Make sure to drain the beef once it has cooked so there isn’t too much grease in the final dish.
  • I’ve gotten some feedback that this recipe could be a little creamier, so I have updated to add another 1/2 cup of sour cream to the dish. 

And here you….

Slow Boat to China on a plate with a bisuits and butter. More Slow Boat to China in a pan off to the side.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

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 for Slow Boat to China. This is a quick meal that is perfect for busy nights.
Slow Boat to China | Bottom Left of the Mitten
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Beef, Comfort Food
Prep Time 10 minutes
Cook Time 18 minutes
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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