Beef Monterrey

I don't know where I got this recipe from......if it's yours let me know, I would love to give credit to the rightful owners!

This is a favorite in our family, the flavor is similar to a stroganoff, but not quite.

Beef Monterrey

3 Tbs Butter*

1 1/4 c. Gravy Mix

1/4 tsp Salt

1/2 tsp Pepper

3 tsp Dry Minced Garlic

1-2 can Mushrooms

1 pint Beef  (1 lb)

3 c. Beef Broth

1 tsp Beef Bouillon

___ tsp Beef Bouillon**

4 c.  Prepared Rice
1/2 c. Chopped Pecans

Open the can of beef chunks and drain the liquid into a large measuring cup (3c. or larger).  You can use any broth or bouillon/water combo you want.....you need 3 c. liquid, flavored as beef broth, in this recipe. 

Pour the broth into a 9x13 pan.  Mix in the Garlic, Salt, Pepper and then add the 3/4 c. Gravy Mix.  Whisk together until thoroughly incorporated.  There may be small lumps of Gravy Mix and thats ok.  Cut the butter into 1 tsp chunks and place in pan.

Put the Beef Chunks and Mushrooms into the pan. 

Cover with foil and bake at 375º for 30-45 minutes, until the gravy is thick. 

Serve over Rice and garnish with chopped pecans or walnuts.  We usually put a green vegetable on the side to round out this meal.  Delicious!

*Butter is optional.  It adds flavor but is not necessary to make the recipe work.

**After you know how much additional liquid you use, you can fill in how many tsp of Beef Bouillon you add to your recipe. I recommend you make it with your food storage before you fill in the 2nd amount of Beef Bouillon.

1 14 oz can Broth = 2 cups
1/2 pint home canned beef = 1/4 c. Broth
1 12 oz can Costco Beef = 3/4 c. Broth

Don't forget, you can use the water from the canned mushrooms as well....it's just water and may be helpful if you were in a water restricted situtation.