Description
A comforting and hearty steak and rice dish featuring tender pieces of bottom round steak simmered in a creamy mushroom sauce, served over fluffy hot rice and garnished with fresh parsley.
Ingredients
Meat and Vegetables
- 1 pound thin cut bottom round steak or London broil, cut into ½-inch pieces
- 1 cup onion, chopped
- 1 teaspoon garlic, minced
Sauce and Seasoning
- 2 tablespoons vegetable oil
- 1 (10.5-ounce) can cream of mushroom soup
- ½ cup water
- ½ teaspoon garlic salt
- Chopped parsley for garnish
Serving
- 2-3 cups hot, cooked rice for serving
Instructions
- Heat the oil: Into a dutch or cast iron skillet, heat the 2 tablespoons of vegetable oil over medium-high heat until shimmering.
- Brown the steak: Add the steak pieces to the skillet; stir and cook until browned on all sides, ensuring a good sear to lock in flavor.
- Sauté the onions: Add the chopped onions to the skillet and sauté until they become tender, about 1 to 2 minutes.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute to release its aroma.
- Prepare the sauce: In a separate bowl, mix together the cream of mushroom soup, water, and garlic salt thoroughly, then pour the mixture over the meat in the skillet and stir to combine well.
- Simmer: Bring the mixture to a gentle simmer, then reduce the heat to low.
- Cook covered: Cover the skillet and let it simmer gently for about 45 minutes, stirring occasionally and scraping the bottom of the skillet to prevent sticking, until the meat is very tender.
- Serve: Spoon the creamy steak mixture over hot, cooked rice and garnish with chopped parsley for a fresh burst of flavor.
- Enjoy: Serve immediately and enjoy this comforting and savory meal.
Notes
- Use a heavy skillet like cast iron or a dutch oven for even heat distribution and to prevent burning.
- Adjust the cooking time if your meat pieces are thicker or thinner to ensure tenderness.
- Substitute cream of mushroom soup with a homemade mushroom sauce for a fresher taste.
- Garnishing with fresh parsley adds color and a subtle herbal note.
- Serve with steamed or sautéed vegetables for a more balanced meal.
