1½ lbs. round steak, chopped into small, bite-sized pieces
2 T. butter (or 1 T. butter and 1 T. oil)
½ onion, diced
1 tsp. salt
¼ tsp. chili powder
Dash of cayenne pepper
1 clove garlic, minced
¼ tsp. cinnamon
½ cup celery, chopped
2 T. prepared mustard
1½ cups water
2 cups cooked brown rice, divided into 4 servings
Brown steak in the butter. Stir in all of the remaining ingredients. Cover and simmer for 30 minutes or until the meat is tender. If too much water evaporates during cooking, add a small amount so when you ladle it over the rice, there’s plenty of broth. (I like to eat it with a spoon!)
Serves 4.