Description
A heartwarming dish featuring juicy cube steak on a bed of creamy, buttery rice, perfect for family dinners or weeknight meals.
Ingredients
Scale
- 2 cups rice (preferably long-grain white rice like Basmati)
- 1/2 medium 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
- 1 1/2 pounds cube steak
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- In a 9×13-inch baking dish, stir rice, sliced onion, mushrooms, beef consomme, French onion soup, and water until well combined.
- Top the mixture with evenly distributed butter pieces and sprinkle 3/4 cup of the Parmesan cheese on top.
- Season the cube steak with garlic powder, salt, and pepper, then place it on top of the rice mixture.
- Add the remaining Parmesan cheese over the steak.
- Cover the dish with aluminum foil and bake for 50 minutes.
- Uncover and continue baking until the liquid is absorbed and the rice is cooked, for an additional 20 to 30 minutes.
- Let it rest for a few minutes before serving, and sprinkle with chopped parsley before serving.
Notes
Ensure butter is at room temperature for easy mixing. You can customize with different veggies or meats as desired.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg