Shelf Stable Saturday: Swedish Beef and Rice

Submitted by: Megan S.
From: Sacramento, CA


Swedish Beef and Rice

Ingredients:
3 1/2 cups water
1 can Golden Mushroom Soup
1 1/2 tsp. Worcestershire sauce
4 TBS canned butter (or powdered butter equivalent)
1 (12 oz.) can evaporated milk (I make using powdered milk)
1/4 cup flour
1 can roast beef, drained
2 cups rice

Directions:
In a saucepan combine golden mushroom soup, Worcestershire sauce, butter and evaporated milk. Stir until smooth. Add flour with remaining water, stirring until smooth. Add flour mixture to mushroom soup sauce and stir until it begins to bubble. Add roast beef and cook just until heated through. Spoon Swedish beef sauce over cooked rice.

Special Notes:
To make evaporated milk using powdered milk – mix 1 1/2 cups of water with a heaping 1/2 cup of instant milk. Blend very well in a blender. This will be equivalent to about a 12 oz can.

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  • Cathy

    That sounds really good!  Where do you find the canned roast beef?  And also, if it comes in different sizes, how big a can do you use?  Thanks.

    • Splendid2bme

      I found mine at a Grocery Outlet store,  very very cheap so I stocked up– but I have a friend who tells me she buys it at Sams club. 

      Also, I forgot to mention when I submitted this that this recipe comes from the book “It’s in the Bag” by Michelle & Trent Snow.  Awesome book for convenient pantry style meals. –Megan

      • Splendid2bme

        About the size of the can, the cans I’ve seen of it are the same size as canned chicken.  Hope that helps.  –Megan

  • Cathy

    That sounds really good!  Where do you find the canned roast beef?  And also, if it comes in different sizes, how big a can do you use?  Thanks.