Leftover Beef and Rice Name: Patrice Hartung Base: Dover AFB, DE Recipe: Cooked Steak or Roast Beef, leftover from a previous meal 1 medium to large Onion, diced Rice, uncooked, quantity depends on number of servings needed (I use 2.5 to 3 cups) Water, twice the amount of the rice, boiling hot (I use 5 to 6 cups) Salt Vegetable or Olive Oil Beef Gravy (optional) In large frying pan (I use 12" for a family of 7), saute diced onion over medium heat in a couple of tablespoons of oil until starting to color. Add uncooked rice and stir, coating rice with oil. Add more oil if needed to coat rice. Add salt to taste, about 1/2 teaspoon per cup of rice. Add boiling water, cover and reduce heat to a simmer. Simmer for a total of 25 minutes. While rice is simmering, cut beef into small pieces. The smaller the pieces, the farther it can stretch. (I have used as little as a 1"x2"x1/2" chunk of steak.) Add to pan during last five minutes to heat. When done, stir the beef evenly into the rice. Serve with hot beef gravy if desired. Note: Other diced vegetables can be added for a more balanced dish. I have used carrots and celery and zucchini. These are sauted with the onion at the beginning.