Creamed Beef with Rice

7 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
Recipe by  STEPHRAY78

“Bite size beef cubes in a yummy cream-style gravy are mouth-watering served over rice!”

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Adjust Servings

Original recipe yields 8 servings



  1. Bring the rice and water to a boil in a pot. Reduce heat to low, cover, and cook 20 minutes.
  2. Place the beef in a bowl, sprinkle with Worcestershire sauce, and season with salt and pepper.
  3. Heat the oil in a skillet over medium heat. Mix in the onion, 1/2 the green bell pepper, 1/2 the red bell pepper, ginger, and garlic. Cook and stir until vegetables are tender.
  4. Transfer beef to the skillet, and cook until evenly brown. Mix in the mushrooms. Reduce heat to low, and simmer 5 minutes. Stir in heavy cream and cornstarch as needed to thicken the sauce. Mix in the remaining green bell pepper and red bell pepper. Remove from heat, and transfer to a large bowl (not the one used to season the beef). Mix cooked rice into the bowl with the beef. Serve garnished with parsley.

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Reviews (7)

Rate This Recipe


Sorry, did not care for this recipe.



I was desperate for an easy recipe with the ingredients I had on hand.... The milk curdled in the pan.. I don't know what I did wrong.



I'll try this recipe again - but use cream of mushroom soup instead of heavy cream and cornstarch. I'll also let it simmer longer to tenderize the meat more...maybe try it in a crockpot?

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Amount Per Serving (8 total)

  • Calories
  • 293 cal
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 25 g
  • 8%
  • Protein
  • 13.8 g
  • 28%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 101 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Grandmaw Cain's Beef tips and Rice


next recipe:

North African Beef and Brown Rice