Skillet Steak And Rice
A hearty skillet steak and rice dish featuring tender beef, savory mushroom sauce, Brussels sprouts, and a splash of red wine for rich flavor, perfect for comforting dinners.
Ingredients
Instructions
- Pound the steak and cut it into serving size pieces.
- In a skillet, brown the steak in shortening and pour off the fat.
- Add the mushroom soup, water, red wine, sliced onion, and salt to the skillet.
- Cover and cook over low heat for 1 hour and 15 minutes, stirring occasionally.
- Add the uncooked rice and cooked Brussels sprouts to the skillet, bring to a boil.
- Reduce heat, cover, and cook for an additional 10 minutes or until the rice is done.
Tips & Substitutions
For a more robust flavor, consider marinating the steak in the red wine for a couple of hours before cooking. If you don't have Burgundy, any dry red wine will work. You can substitute the Brussels sprouts with green beans or peas if desired. To thicken the sauce, add a tablespoon of cornstarch mixed with a bit of cold water before serving.
Serving Suggestions
Serve this dish with a side of crusty bread to soak up the delicious sauce. A fresh green salad or steamed vegetables complements the meal well. For a heartier option, pair it with a side of mashed potatoes, making it a filling family dinner. This dish is reminiscent of comforting American recipes.
Storage & Reheating
Store any leftover skillet steak and rice in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to prevent sticking. You can also microwave it, covering with a damp paper towel to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Skillet Steak And Rice contains roughly 722 calories, with 53g protein, 5g carbohydrates, and 48g fat. It is an excellent source of protein (106% of the Daily Value) and iron (28% of the Daily Value), and a good source of vitamin C and potassium. Note that it is relatively high in sodium, at 1926mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can substitute boneless round steak with cuts like sirloin or flank steak. Just be mindful that cooking times may vary based on the thickness and tenderness of the cut. Adjust cooking times accordingly to ensure the meat remains tender.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the dish up until the point of adding the rice and Brussels sprouts. Allow it to cool, then store it in the refrigerator. When ready to serve, bring it back to a simmer, add the rice and Brussels sprouts, and finish cooking as directed.
Can I use brown rice instead of quick cooking rice?
While you can use brown rice, it requires a longer cooking time. You will need to add extra water and adjust the cooking time to about 30-40 minutes after adding the rice, ensuring it cooks through and absorbs the flavors from the sauce.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).