Southern Milanesia Steak Strips in Mushroom Gravy over Rice
Discover a delightful Southern recipe for Milanesia Steak Strips in Mushroom Gravy over Rice. This easy dish combines tender beef and creamy sauce for a comforting meal.
Equipment
- 1 large skillet or deep dish frying pan
- 1 electric rice cooker
Ingredients
- 2 pounds Milanesia steak, cut into bite-sized chunks
- 1 pound sliced fresh or canned mushrooms
- 6 cups beef broth
- 1 can cream of mushroom soup
- 4 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp cooking oil
- 2 tbsp butter
- Rice (for serving)
- Fresh bacon-wrapped asparagus (for serving, optional)
Instructions
- Prepare the Rice: Start by cooking your rice in an electric rice cooker according to package instructions.
- Brown the Steak: In a large skillet, heat the cooking oil over medium-high heat. Add the bite-sized Milanesia steak pieces and brown them for just a few minutes until the juices start flowing. Remove the steak from the pan and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Sprinkle in the cornstarch and whisk continuously until the mixture turns a light golden brown.
- Add Broth and Seasonings: Slowly pour in the beef broth while whisking to avoid lumps. Add salt, pepper, dried basil, garlic powder, and onion powder. Continue whisking until the sauce is smooth.
- Combine Steak and Sauce: Return the browned steak to the skillet and let it simmer in the sauce. Stir occasionally, allowing the sauce to thicken for about 15-20 minutes.
- Incorporate Cream of Mushroom Soup: Once the sauce has thickened, stir in the cream of mushroom soup. Mix well and let it simmer for another 10 minutes.
- Serve: Remove from heat and serve the steak strips and mushroom gravy over a bed of fluffy rice. Pair it with fresh bacon-wrapped asparagus for a delightful touch!