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Stick of Butter Steak and Rice

Payne Caitlyn
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.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course Main Dishes
Servings 6
Calories 644 kcal

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 9x13-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.