Stick of Butter Steak & Rice
Stick of Butter Steak & Rice
Ingredients
For the Rice Base
- 1 1/2 cups long-grain white rice, uncooked
- 1 white onion, medium, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 can condensed French onion soup, 10.75 ounces
- 2 cans condensed beef consommé, 10.5 ounces each
- 1/2 cup water, for rinsing consommé can
For the Steak
- 1 1/2 pounds cube steak
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping & Garnish
- 1/2 cup unsalted butter, 1 stick, cut into 8-10 pieces
- 1 1/2 cups shredded Monterey Jack cheese, or cheddar cheese
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 350
- 2
In the prepared baking dish, combine the uncooked long-grain white rice, thinly sliced white onion, and sliced cremini mushrooms. Stir gently to distribute evenly.
⏱️ 5 min
- 3
Pour the can of condensed French onion soup and both cans of condensed beef consommé over the rice mixture. Fill one of the empty consommé cans halfway with water (about 1/2 cup) and pour it into the dish, stirring everything together.
⏱️ 3 min
- 4
Distribute the pieces of unsalted butter evenly over the rice and liquid mixture. Sprinkle 3/4 cup of the shredded cheese over the top.
⏱️ 2 min
- 5
Pat the cube steak dry with paper towels. Season both sides of the steak generously with garlic powder, salt, and freshly ground black pepper.
⏱️ 3 min
- 6
Carefully place the seasoned cube steak pieces on top of the rice and liquid mixture in a single layer. Sprinkle the remaining 3/4 cup of shredded cheese over the steak.
⏱️ 2 min
- 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
⏱️ 50 min•🌡️ 350
- 8
After 50 minutes, carefully remove the foil from the baking dish. Return the dish to the oven and bake uncovered for an additional 20 to 30 minutes, or until all the liquid has been absorbed, the rice is tender, and the cheese is bubbly and lightly browned.
⏱️ 25 min•🌡️ 350
- 9
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Stick of Butter Steak & Rice
Ingredients
For the Rice Base
- 1 1/2 cups long-grain white rice, uncooked
- 1 white onion, medium, thinly sliced
- 8 ounces cremini mushrooms, sliced
- 1 can condensed French onion soup, 10.75 ounces
- 2 cans condensed beef consommé, 10.5 ounces each
- 1/2 cup water, for rinsing consommé can
For the Steak
- 1 1/2 pounds cube steak
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Topping & Garnish
- 1/2 cup unsalted butter, 1 stick, cut into 8-10 pieces
- 1 1/2 cups shredded Monterey Jack cheese, or cheddar cheese
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish.
⏱️ 10 min•🌡️ 350 - 2
In the prepared baking dish, combine the uncooked long-grain white rice, thinly sliced white onion, and sliced cremini mushrooms. Stir gently to distribute evenly.
⏱️ 5 min - 3
Pour the can of condensed French onion soup and both cans of condensed beef consommé over the rice mixture. Fill one of the empty consommé cans halfway with water (about 1/2 cup) and pour it into the dish, stirring everything together.
⏱️ 3 min - 4
Distribute the pieces of unsalted butter evenly over the rice and liquid mixture. Sprinkle 3/4 cup of the shredded cheese over the top.
⏱️ 2 min - 5
Pat the cube steak dry with paper towels. Season both sides of the steak generously with garlic powder, salt, and freshly ground black pepper.
⏱️ 3 min - 6
Carefully place the seasoned cube steak pieces on top of the rice and liquid mixture in a single layer. Sprinkle the remaining 3/4 cup of shredded cheese over the steak.
⏱️ 2 min - 7
Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 50 minutes.
⏱️ 50 min•🌡️ 350 - 8
After 50 minutes, carefully remove the foil from the baking dish. Return the dish to the oven and bake uncovered for an additional 20 to 30 minutes, or until all the liquid has been absorbed, the rice is tender, and the cheese is bubbly and lightly browned.
⏱️ 25 min•🌡️ 350 - 9
Remove the dish from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh chopped parsley.
⏱️ 10 min