2 packets of Pioneer Brown Gravy mix
1 pound of beef cut into soup-sized chunks
1 seven-oz can of mushrooms
4 cups of water
1 tablespoon butter
1 teaspoon garlic powder
A glug or so of red wine
Brown your meat in a frying pan and bring three of the cups of water to a rolling boil in a saucepan.
As this is occurring, take one cup of cold water and whisk your two packets of gravy mix into it.
When the three cups of water are nice and boiling, take the one cup of gravy mix/water and whisk it into the boiling water. Once one is well-whisked into the other, gently add your browned meat.
Stir well and be careful, because the gravy will stick and scorch if you give it half a chance.
Open the can of mushrooms and bung it into the mix -- juice and all.
Follow with the butter and the garlic powder.
Stir well until the mix is boiling again, then turn down and glug in your wine.
Let simmer and thicken to the desired consistency, then ladle generously over rice and serve with rolls suitable for sopping.
Voila! Beef and rice.