4 pounds steak, cut into 1 inch cubes
1 tablespoon white sugar
1/2 teaspoon ground nutmeg
salt to taste
1 pinch garlic powder
1 onion, peeled and chopped
10 cubes beef broth
1 teaspoon dried crushed garlic
1 tablespoon olive oil
salt and pepper to taste
3 tablespoons butter
1 1/2 quarts water
2 tablespoons olive oil
4 teaspoons garlic powder
1 tablespoon dried basil
4 cups sliced mushrooms
Preheat oven to 375 degrees F (190 degrees C). Cook rice in boiling water for 10 minutes. Remove from water, and note salt and pepper. Boil rice 3 minutes longer. Drain water, and cool.
Mix together beef broth, garlic powder, onion, mushrooms, beef cubes and crushed garlic. Stir into the heated liquid form. Bring to a boil, stirring constantly until thickened. Pour the broth mixture over the rice and stir well to keep the rice moist.
Bake for 35 minutes in the preheated oven, then reduce heat to 375 degrees F (190 degrees C) and bake 10 minutes longer, checking to see that there is no sticky rice.