RCI-MT.001.0261.001
Steak Madeira with Rice
Makes 6 servings.
Prep10 min
Cook5 min
Total15 min
Servings4
Difficultyadvanced
Ingredients
- boneless sirloin steak1½ poundscut into ½-inch strips
- 2 tablespoons
- ½ cup
- 1 teaspoon
- ¼ teaspoon
- ¼ teaspoon
- x 10½-ounce can condensed beef broth1 unit
- ½ cup
- Madeira or sherry wine¼ cup
- 1 tablespoon
- 1 tablespoon
- 1 unit
- 2 tablespoons
- ¼ cup
- 3 cups
Method
1
Heat vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
2
Season sirloin strips with salt, garlic powder, and black pepper. Working in batches, sear the meat in the hot skillet until browned on all sides, about 3-4 minutes per batch; transfer to a plate and set aside.
8 minutes
3
Add chopped onion to the same skillet and cook until softened and lightly golden, about 3 minutes.
3 minutes
4
Add the drained mushrooms and reserved mushroom liquid to the skillet.
5
Return the seared steak to the skillet and bring the mixture to a gentle simmer.
1 minutes
6
Simmer uncovered for 15-20 minutes, allowing the flavors to meld and the meat to finish cooking through.
17 minutes
7
Mix cornstarch with 2 tablespoons cold water in a small bowl until smooth, creating a slurry; stir into the simmering sauce to thicken it.
1 minutes
8
Cook for 2-3 minutes more until the sauce reaches a light, glossy consistency.
2 minutes
9
Remove from heat and stir in sour cream until fully incorporated, ensuring the sauce remains smooth and creamy.
10
Divide hot cooked rice among four serving plates or bowls and top each with the Madeira steak and sauce.