RCI-MT.001.0262.001
Steaks Royale
Makes 6 servings.
Prep25 min
Cook12 min
Total37 min
Servings4
Difficultyintermediate
Ingredients
- cubed beef steaks (1½ pounds)6 unit
- flour seasoned with salt⅓ cupground black pepper and garlic powder
- 3 tablespoons
- 1 cup
- 1 unit
- 1½ cups
- 1 teaspoon
- ⅛ teaspoon
- ¼ cup
- 1 unit
Method
1
Coat the cubed beef steaks evenly with the seasoned flour mixture containing salt, ground black pepper, and garlic powder, shaking off any excess.
2
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid crowding, brown the floured beef cubes on all sides until golden, approximately 3-4 minutes per batch, then transfer to a plate.
8 minutes
4
Reduce heat to medium, add the sliced green onions to the same skillet, and sauté for 1-2 minutes until fragrant.
2 minutes
5
Stir in the uncooked rice, coating it well with the oil and pan drippings, cooking for about 2 minutes.
2 minutes
6
Pour in the dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon.
1 minutes
7
Add the beef broth, reserved mushroom liquid, salt, and ground black pepper, stirring to combine.
8
Return the browned beef cubes to the skillet and bring the mixture to a boil.
2 minutes
9
Reduce heat to low, cover, and simmer for 25-30 minutes until the rice is tender and most liquid is absorbed.
10
Stir in the drained sliced mushrooms and cook uncovered for an additional 2-3 minutes to heat through and allow flavors to meld.