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2 cups quick-cooking rice
2 pounds boneless beef sirloin steak, cut into three quarter-inch pieces
Salt and pepper
Flour
1 pound fresh mushrooms, washed and sliced
3 onions, chopped
1 clove garlic, chopped fine
1 stick (1/2 cup) butter or margarine
4 tablespoons (1/4 cup) flour
1 can (101/z ozs) beef bouillon or consomme
1 tablespoon Worcestershire sauce
1 tablespoon chopped parsley
1 cup dairy sour cream

Cook rice according to directions on package. Place in a 3-quart casserole.

Season meat with salt and pepper; then dip in flour and brown with mushrooms, onions, and garlic in butter in a large skillet. Do not overcrowd skillet; as items are browned remove them to casserole, arranging them over rice. Add 4 tablespoons flour to drippings in skillet; stir to blend. Add bouillon, Worcestershire sauce, parsley, and sour cream; stir and cook until browned bits in bottom of skillet are absorbed in the gravy. Pour over meat in casserole. Cover with lid or foil and bake in a moderate oven (350F) 1 hour. Serve hot. Yield: 8 to 10 servings.