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Recipe: Simply Elegant Steak and Rice

My hubby loves this recipe and it is so simple Serve it over rice with a nice green salad on the side.

Simply Elegant Steak And Rice Ingredients

  • 1? pounds boneless round steak

  • 1? tablespoons vegetable oil

  • 1 onion, diced

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • cup sherry

  • 1? teaspoons garlic salt

  • 1 (4.5 ounce) can mushrooms, drained, liquid reserved

  • 1 cup white rice

  • 2 cups water

How to Make Simply Elegant Steak And Rice

  1. Cut steak into thin strips. In a large heavy skillet, on high heat, brown meat in oil. Add onions. Saute until tender.

  2. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Meanwhile, cook the rice.

  3. To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.

Simply Elegant Steak And Rice Nutritions

  • Calories: 417.9 calories

  • Carbohydrate: 34.1 g

  • Cholesterol: 69.2 mg

  • Fat: 17.4 g

  • Fiber: 1.2 g

  • Protein: 28 g

  • SaturatedFat: 5.4 g

  • ServingSize:

  • Sodium: 1048.7 mg

  • Sugar: 2.1 g

  • TransFat:

  • UnsaturatedFat:

Simply Elegant Steak And Rice Reviews

  • This is a good recipe. But i altered the recipe to my own liking. First, instead of using can mushrooms, use fresh ones (do not worry about the liquid from the can mushrooms - it adds a horrible taste to the sauce) I used fresh garlic. Instead of following the recipe by the book, use your own measurements for the sherry and cream of mushroom. I like to add more sherry and one extra can of cream of mushroom, that way you have alot of sauce for the beef to cook in. Fresh ground black pepper add an umph to the recipe.

  • I can only recommend this if youre going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something youll probably want to add something to thin it down.

  • This was really good. I didnt let mine simmer for an hour though or all the sauce would have dried up. About 30 mins was plenty for it. I served it with rice. Hubby loved it so its a keeper.

  • I took the advice of other reviewers and altered this recipe a bit: 2 cans condensed cream of mushroom soup 1 cup of sherry 1/4 cup of water-in place of water from mushrooms (it tasted tinny to me; kinda like the can) Glad I changed it, there wouldnt have been nearly enough sauce for the recipe. The extra sherry gave the recipe a great flavor that my wife and kids loved Ill make this one again with my substitutions and changes.

  • I thought this recipe was a great idea when i read it, but as I started putting it together, felt it needed a little more umph, if you will. I substituted real (from the jar) minced garlic and fresh sliced mushrooms... then at the end of the cooking time, put in about 3/4 cup of fat free sour cream. I think it made for a richer, even more elegant entree.

  • My husband loved this - its nice and homey, so I wouldnt call it "elegant." Here are my suggestions - when browning the beef, take care not to crowd the beef. I did mine in two batches. Also, dont stir the beef around while browning - just let the beef strips sit in the hot oil until very brown on one side. Only then, flip to the other side. This adds a nice brown color (and flavor) to the sauce. I used fresh garlic and no mushrooms as I didnt have any fresh on hand. I deglazed the pan with the sherry before adding the mushroom soup.

  • This was great 5 min before the meat was done i added a 16 oz bag of peas the family loved it

  • I had left over rice and left over steak so I threw together this sauce and it was delicious I love the sherry in this - it makes it so tasty. 5 stars all the way.

  • Absolutely fabulous. I prefer not to change up a recipe much if at all the first time I make it, since Im just BOUND to mess something up. All I did to this one is add some pepper, omit the mushroom juice (ew... shrooms out of a jar just dont have flavourful .. waterstuff), and cook for a few minutes less. Keep an eye on this if you want any liquid left Ive gotten requests for this dish quite a few more times since Thank you

  • Wow What a quick and easy meal. I cubed the meat and sauted it together with 1/2 a bell pepper and 1/2 an onion. This made a nice gravy that I seasoned up with salt, pepper, and garlic powder. Put in the soup and sherry, simmer about an hour, served over white rice...My son and I both loved it.

  • I love this dish I have made it three times, and each time, it has come out absolutely wonderful I never use canned mushrooms though, I just stick with the mushroom soup. I dont have many mushroom lovers in my family. The sherry adds wonderful flavor to the meat

  • My husband and I really enjoyed this recipe. I didnt have sherry on hand so I substituted dry vermouth and it came out tasting excellent I also used vermouth instead of the reserved liquid from the mushrooms. Also found that it cooked much faster than 1 hour - it was ready in about 30 minutes total.

  • This is a great way to cook a cheap cut of beef My family told me I should make it all the time

  • Loved it I made a cream of mushroom soup substitute as I didnt have any, and also put in real garlic and mushrooms. This is one of my favorite recipes.

  • It was excellent. I also used fresh mushrooms and just added a little bit of water to replace the can juice. I went back for seconds and that rarely happens.

  • This was quite good and a great way to use round steak. My husband liked it and I will make it again. I used 2 T Worcestershire, 2 t garlic, 1+ cup sherry, and 2T olive oil for the marinade. I threw in some Italian Seasoning during the marinade with real garlic. I marinaded about 3 hours because I had the time. I did use 1 can cream of mushroom soup. I did not use the liquid in the mushroom can (I drained it) and I didnt need it. If I were to add water I would mix 1/2 c beef broth in it but with the extra sherry I added, I had enough liquid. I simmered low for 45 min. and then added frozen peas for an additional last 5 min. (50 min. total cook time.) Although it was very good and I did add an onion, next time I might add a little onion soup mix for additional flavor. We used rice but also would be good with fettucine noodles or like a stroganoff.

  • This was so good. Very easy to make and the meat was so tender. My husband even liked it.

  • Ten year old picky daughter loved it. I think it needed something else. Not sure what though. Like others suggested, I used fresh mushrooms and fresh garlic. I will make this again but keep tweaking it.

  • This tasted good, but I listened to the other reviews and only let it simmer for 30 minutes. My Husband and I both liked it, but felt it could use some sort of herb thrown in for a kick...maybe tarragon..I will play with this recipe, its a tasty base

  • We really liked this one, however I did make a few modifications: I omitted the canned mushrooms (I have 2 kids who dislike mushrooms), and to replace the liquid from them, I added about 3/4 cup lite (reduced-fat, NOT fat-free) sour cream instead, near the end of the cooking time. I didnt have sherry but had a similar cooking wine (white) I used instead. I also added about 2 tsp. of minced garlic to the meat/onion mixture as it cooked, instead of using garlic powder in the soup/mixture. VERY yummy I love how VERY quick and easy this recipe is, and uses stuff I pretty-much always have on hand. I used my rice-cooker to make Jasmine rice, which made this recipe even easier.

  • It was good, but I probably wont make it again. Nothing really exciting, (or elegant) but we all ate it and no major complaints. In the grand scheme of great meals this just didnt measure up.

  • I particularly liked this recipe and so did my kids. The gravy came our good and went well over the rice. I didnt use mushrooms and only 1/4c of sherry and it came out good. I used top sirloin also. I think I will have mashed potatoes and a veggie next time.

  • Not bad, nothing great either, but wouldnt call this elegant. Gets points for an easy weeknight meal. Even with added herbs, still tastes like what it is...round steak and canned soup.

  • My husband and I love this dinner I served it over mashed potatoes and with mixed veggies and it was great My husband couldnt stay out of the kitchen because of the aroma

  • This is good, but by no means "elegant." Its strips of round steak in a brown sauce over rice. I used fresh garlic and mushrooms. I also didnt have any sherry I googled to see what could use to replace it. I used mostly dry vermouth, with about a tablespoon of balsamic vinegar. It could have used more of the balsamic or something to give it more of a kick or tartness. Definitely a great starter recipe, but anyone whose cooked for awhile will have their preferences on what to add or how to modify.

  • I thought this was good but no one else liked it. Maybe over noodles they would have liked it better but I probably wont try it again.

  • Very good - I added Mrs. Dash, Seasoned Pepper and Garlic salt to the gravy in lieu of onions (I ran out). Guys loved it

  • Quite disappointed I no longer eat beef, but still prepare it for my family, and my husband ate it, but requested that I never make it again. When trying the sauce I realized why. VERY BAD FLAVOR

  • This is a great tasting meal that will please just about everyone.

  • Easy, tasty supper. The kids enjoyed it as much as the adults.

  • Great recipe I recommend doubling the cream of mushroom soup and use 1/2 cup of sherry to deglaze the pan after browning the meat. My family has been making this for years and has always been one of my favorite meals.

  • Easy and great taste

  • I made one change, added some Worcestershire to the beef.I used my rock dutch oven so the fluids did not escape and cooked it for an hour and a half. Yumm very tender meat.

  • I read the reviews about it being tough and not enough sauce before I made it, so I did a few alterations and my family loved it. I added 1/2 cup of beef broth and a tablespoon of butter. I let it simmer for about 45mins on REALLY LOW heat. I omitted adding the mushrooms. Id give it 5 stars, but I dont eat meat so I have no idea what it tastes like. ??

  • Very tasty. Since I was trying to stretch this meal and listened to comments about the limited amount of sauce, I added 1 1/2 cups of beef broth at the same time as the other sauce ingredients, plus an extra helping of fresh mushrooms. Next time I will cut down a little on the garlic salt and use fresh garlic instead since the broth added plenty of saltiness. Cooked everything about 45 minutes, and that was enough time to tenderize the meat.

  • Simple, quick and very flavorful dish that doesnt have a lot of ingredients. Loved this dish and will definitely make it again :)

  • Have been preparing this dish for 25 years. I use thick sliced onion with whole fresh mushrooms. Presentation has more to offer with sliced onions. My guests love it.

  • My family enjoyed this meal. The meat was very tender.

  • This was pretty good. A word of advice, however...I dont like the taste of sherry, so I substituted that 1/2 cup of liquid and the 1/2 cup of liquid in the mushrooms with wine. It was just as I was pouring the RED wine into the mushroom soup that I realized this was a poor choice, at least as far as the color, which was an unfortunate shade of dark pink, rather like Pepto Bismol. Not attractive, but tasty all the same

  • Im my family enjoyed this simple recipe

  • This was fantastic and I never would have thought of it. Instead of just boiling the rice I saut d onions and garlic in olive oil in a large pot, added in rice and a little more olive oil and then sautd it all until the rice got that nice nutty smell. Then added in water and cooked as usual. Didnt have round steak but used some leftover sirloin and instead of garlic salt I used freshly minced. Had no sherry so substituted sweet Walter red and mixed in a bit of onion soup mix. Tasted great.

  • Definately make it again.

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