RCI-SP.004.0027.001
Beef Continental with Rice
Makes 6 servings.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyintermediate
Ingredients
- round Steak1 1/2 poundsthinly sliced
- 1/2 cup
- 3 tablespoons
- 1 cup
- 1/2 cup
- 1 1/2 cups
- -ounce can sliced Mushrooms and liquid1 4 unit
- 3 cups
- -3/8-ounce package onion soup mix1 1 unit
Method
1
Coat the thinly sliced round steak evenly with seasoned flour, shaking off any excess, and set aside.
2
Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
2 minutes
3
Working in batches to avoid overcrowding, brown the floured steak slices for 2-3 minutes per side until golden, then transfer to a plate.
4
In the same skillet, add the chopped onion and sauté for 3-4 minutes until softened and lightly browned.
4 minutes
5
Deglaze the pan with red wine, scraping the bottom with a wooden spoon to release any browned bits, and simmer for 2 minutes.
2 minutes
6
Return the browned steak to the skillet and add the beef broth, sliced mushrooms with their liquid, and onion soup mix, stirring to combine.
1 minutes
7
Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the steak is tender and the sauce has thickened.
28 minutes
8
Serve the beef and sauce over the cooked rice, spooning the gravy generously over each portion.