Stick of Butter Steak and Rice

Name: Stick of Butter Steak and Rice
Total time: 1 h 20 min
Ingredients: 2 cups rice; 1/2 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, cut into pieces; 1 1/2 pounds cube steak; 1 teaspoon garlic powder; 1/2 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons chopped parsley

A rich and budget-friendly baked steak and rice casserole with mushrooms, French onion soup, and Parmesan.

1 hour 20 minutes Original post

Ingredients

2 cups rice
1/2 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, cut into pieces
1 1/2 pounds cube steak
1 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons chopped parsley

Method

1
Preheat the oven to 350 degrees F (180 degrees C).
2
Stir together rice, onion, mushrooms, consomme, French onion soup, and water in a 9x13-inch baking dish.
3
Top with butter and sprinkle with 3/4 cups cheese.
4
Season steak with garlic powder, salt, and pepper and place on top of rice mixture.
5
Top with remaining cheese and cover with foil.
6
Bake in the preheated oven for 50 minutes.
7
Uncover and continue to bake until liquid is absorbed and rice is cooked and golden brown on top, 20 to 30 minutes.
8
Garnish with chopped parsley before serving.