This stick of butter steak and rice takes just minutes to put together. Cube steak bakes on a bed of buttery mushroom rice flavored with canned soup.
Stick of Butter Steak and Rice
This stick of butter steak and rice takes just minutes to put together. Cube steak bakes on a bed of buttery mushroom rice flavored with canned soup.
Ingredients
- 2 cups rice
- 1/2 onion thinly sliced
- 8 ounces sliced baby portobello mushrooms
- 2 10 ounce cans beef consomme
- 1 10 ounce can condensed French onion soup
- 1/2 cup water
- 1 cup grated Parmesan cheese divided
- 8 tablespoons butter cut into pieces
- 1 1/2 pounds cube steak
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 tablespoons chopped parsley
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Stir together rice, onion, mushrooms, consomme, French onion soup, and water in a 9×13-inch baking dish. Top with butter and sprinkle with 3/4 cups cheese.
- Season steak with garlic powder, salt, and pepper and place on top of rice mixture. Top with remaining cheese. Cover with foil.
- Bake in the preheated oven for 50 minutes. Uncover and continue to bake until liquid is absorbed and rice is cooked and golden brown on top, 20 to 30 minutes.
