Mulligan Stew with Rice

Description
Makes 6 servings

Ingredients

 * 1½ pounds beef cube steaks, cut into 1-inch squares
 * 1 cup chopped onion
 * 1½ tablespoons vegetable oil
 * 3 stalks of celery, cut into 1-inch pieces
 * 1 teaspoon salt
 * ½ teaspoon seasoned pepper
 * 1 cup beef broth
 * 1 x 14½- to 16-ounce can peeled whole tomatoes, drained and chopped
 * 1 x 8-ounce can whole kernel corn, drained
 * 1 x 4-ounce can sliced mushrooms, drained
 * 1 tablespoon cornstarch
 * ¼ cup water
 * 3 cups hot cooked rice (cooked in beef broth)

Directions

 * 1) Cook beef and onion in oil in large skillet about 5 minutes, or until meat is brown.
 * 2) Stir in celery, salt, pepper and broth.
 * 3) Cook 5 to 10 minutes longer or until meat is tender.
 * 4) Add tomatoes, corn and mushrooms.
 * 5) Mix cornstarch with water; stir into stew.
 * 6) Cook 2 to 3 minutes, or until thoroughly heated and slightly thickened, stirring occasionally.
 * 7) Serve over hot rice.