Mulligan Stew with Rice

Description
Makes 6 servings

Ingredients

 * 1 1/2 pounds beef cube steaks, cut into 1-inch squares
 * 1 cup chopped onion
 * 1 1/2 tablespoons vegetable oil
 * 3 stalks of celery, cut into 1-inch pieces
 * 1 teaspoon salt
 * 1/2 teaspoon seasoned pepper
 * 1 cup beef broth
 * 1 14-1/2- to 16-ounce can peeled whole tomatoes, drained and chopped
 * 1 8-ounce can whole kernel corn, drained
 * 1 4-ounce can sliced mushrooms, drained
 * 1 tablespoon cornstarch
 * 1/4 cup water
 * 3 cups hot cooked rice (cooked in beef broth)

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