Shelf Stable Saturday: Swedish Beef and Rice

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Submitted by: Megan S.
From: Sacramento, CA

Swedish Beef and Rice

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

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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