In a deep skillet (with a lid), saute the onions and carrots in the olive oil about 5 minutes.
Add the ground beef to the skillet and cook mixture until beef is browned. Drain any excess fat/liquid off the pan.
Sprinkle brown gravy dry mix, onion soup mix, soy sauce, Worcestershire, garlic salt and pepper over the beef mixture and stir well.
Add 4 cups of hot water and rice to the mixture, stir well. Turn heat down to medium low, cover with a lid and simmer for 15 minutes, stirring occasionally. (Depending on the kind of rice you use and your altitude, you may need to cook it a little longer and adjust the water accordingly. Rice should be firm but not crunchy.).
When liquid is nearly gone and rice is done, stir in cream of mushroom soup. Heat 5 more minutes with the lid on.
TIPS: For an Oriental flair, try adding thinly sliced celery and water chestnuts when you saute the onions and carrots. Or for a more home-style flavor, stir in a can of corn or green beans when you stir in the soup at the end.