Simply Elegant Steak and Rice Recipe -
Simply Elegant Steak and Rice Recipe

Simply Elegant Steak and Rice

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"My hubby loves this recipe and it is so simple! Serve it over rice with a nice green salad on the side."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings


  1. Cut steak into thin strips. In a large heavy skillet, on high heat, brown meat in oil. Add onions. Saute until tender.
  2. Blend soup, sherry, liquid from mushrooms, and garlic salt. Pour over steak. Add mushrooms. Reduce heat, cover and simmer for 1 hour or until steak is tender. Meanwhile, cook the rice.
  3. To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 1 hr
  • READY IN 1 hr 10 mins

Reviews More Reviews

Most Helpful Positive Review
Jul 29, 2003

This is a good recipe. But i altered the recipe to my own liking. First, instead of using can mushrooms, use fresh ones (do not worry about the liquid from the can mushrooms - it adds a horrible taste to the sauce!) I used fresh garlic. Instead of following the recipe by the book, use your own measurements for the sherry and cream of mushroom. I like to add more sherry and one extra can of cream of mushroom, that way you have alot of sauce for the beef to cook in. Fresh ground black pepper add an umph to the recipe.

Most Helpful Critical Review
Mar 06, 2003

I can only recommend this if you're going to use fresh mushrooms. I used fresh mushrooms and red onions. There is no way you can cook the meat for an hour with the amount of liquid mentioned. I had no choice but to serve this alone because it was too dry for a topping. The mixture had a great flavor, but the beef was tough as expected. It was similar to stroganoff. I served with mashed potatoes and french green beans. This is worth trying if your have all the ingredients on hand. If you want to serve over something you'll probably want to add something to thin it down.


45 Ratings

Jul 29, 2003

This was really good. I didn't let mine simmer for an hour though or all the sauce would have dried up. About 30 mins was plenty for it. I served it with rice. Hubby loved it so it's a keeper.

Sep 20, 2010

I took the advice of other reviewers and altered this recipe a bit: 2 cans condensed cream of mushroom soup 1 cup of sherry 1/4 cup of water-in place of water from mushrooms (it tasted tinny to me; kinda like the can) Glad I changed it, there wouldn't have been nearly enough sauce for the recipe. The extra sherry gave the recipe a great flavor that my wife and kids loved! I'll make this one again with my substitutions and changes.

Dec 19, 2002

I thought this recipe was a great idea when i read it, but as I started putting it together, felt it needed a little more umph, if you will. I substituted real (from the jar) minced garlic and fresh sliced mushrooms... then at the end of the cooking time, put in about 3/4 cup of fat free sour cream. I think it made for a richer, even more elegant entree.

Jan 11, 2011

I had left over rice and left over steak so I threw together this sauce and it was delicious! I love the sherry in this - it makes it so tasty. 5 stars all the way.

Jul 14, 2006

this was great 5 min before the meat was done i added a 16 oz bag of peas the family loved it!!!!

Mar 23, 2009

My husband loved this - it's nice and homey, so I wouldn't call it "elegant." Here are my suggestions - when browning the beef, take care not to crowd the beef. I did mine in two batches. Also, don't stir the beef around while browning - just let the beef strips sit in the hot oil until very brown on one side. Only then, flip to the other side. This adds a nice brown color (and flavor!) to the sauce. I used fresh garlic and no mushrooms as I didn't have any fresh on hand. I deglazed the pan with the sherry before adding the mushroom soup.


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  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 34.1 g
  • 11%
  • Cholesterol
  • 69 mg
  • 23%
  • Fat
  • 17.4 g
  • 27%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 1049 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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