½ C. uncooked wild rice
1 ½ Lb. Round steak, cubed
2 Tbls. Worcestershire sauce
¼ C. cooking sherry
2 C. celery, diced
2 cloves garlic, minced
¾ C. onion, chopped
¼ C. butter
½ C. long grain white rice, uncooked
1 Can cream of mushroom soup
1 4 oz. can mushrooms
6 Tbls. Soy sauce
3 ½ C. boiling water

Marinade cubed steak with Worcestershire and sherry for at least 30 minutes.

Wash wild rice.

Cover rice with water and boil for 10 minutes; drain; set aside. Brown meat, celery, garlic and onions in butter. Add white and wild rice, soup, mushrooms, soy sauce and 3 ½ Cups boiling water. Place in 3-quart casserole.

Bake at 350 for 1½ hours.