2 slices bacon, diced
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 clove garlic, minced
1 pound lean ground beef
1 (10-3/4 ounce) can condensed cream of mushroom soup
1 (4 ounce) can sliced mushrooms (drain; reserve liquid)
3 cups cooked rice
1 teaspoon salt
1/4 teaspoon ground black pepper
2 beef bouillon cubes
Cook bacon in 10-inch skillet over medium heat 2 minutes. Add onion, celery, green pepper, garlic and beef; cook until meat and vegetables are tender but not brown. Stir frequently to crumble meat.
Add soup, mushrooms, rice, salt and pepper. Stir in bouillon cubes dissolved in mushroom liquid. Simmer gently for 10 minutes, stirring occasionally.
Makes 6 servings.