Recipe Box < Beef Recipes 

 Steak and Rice

What is needed:

Large skillet

Cutting knife

Cutting board

Can opener

Large wooden spoon

Large saucepan with lid

Measuring cup for liquids

Measuring cup for dry ingredients

Large spoon

Large serving platter

Serving spoon

Ingredients:

1 1/2 lb. round steak

1 1/2 Tablespoons vegetable oil

1 large yellow onion

10 3/4 oz. can cream of mushroom soup

8 oz. of fresh white cap mushrooms

1/2 cup sherry

1 1/2 teaspoon garlic salt

2 cups water

2 cups instant rice

Cut round steak into strips 1 1/2" long 1/2" wide. Dice onion. Wipe loose dirt off fresh mushrooms with a dry cloth and slice lengthwise. Add vegetable oil to large skillet. Heat oil over a medium high heat for about one minute. Add diced onion to hot oil. Saute for 2 minutes. Add steak strips to onions in skillet. Brown steak, about 5 minutes. Add cream of mushroom soup, sherry, fresh mushrooms and garlic salt to onions and steak. Stir. Turn down heat to medium low to simmer for one hour.

About 20 minutes before steak mixture is done, add 2 cups of water to large saucepan. Place over high heat and bring to a boil. Add rice to boiling water. Stir to mix. Turn off heat and place lid on saucepan. Let stand for 5-10 minutes. Remove lid and fluff rice with fork.

Place cooked rice on large serving platter. Pour steak and mushroom mixture over rice. Serve.

Serving suggestions:

Serve with steamed vegetables and canned or fresh fruit for dessert.

Helpful hints:

To clean fresh mushrooms, brush off lightly with a soft, dry cloth. Do not wash mushrooms with water or they will become soggy and take longer to cook.

Already sliced mushrooms can be found in the produce department. Shake off excess dirt by placing them in a large kitchen towel gathered up around the mushrooms and shake gently. The towel will catch any dirt from the mushrooms.

Use a drinking sherry not a cooking sherry. Ask your local wine department for recommendations. The better the sherry, the better the taste. Cooking sherry has a tendency to have a musty and vinegar taste.

Look for microwave rice in a pouch. It is just as good, more convenient, cooks in half the time, and you don't need a pot.