Everyone should have that one go-to beef recipe when they really want to impress a crowd without actually having to do a lot of work to make it happen. And, when you need to impress a crowd that usually means you’ll want to keep the expenses down.
When it comes to beef, the less expensive a cut is that usually means it is a tough meat and not as tender as say, tenderloin or even as flavorful as a rib eye or prime rib. Those cuts start getting pretty expensive the more weight you purchase. An often-overlooked alternative is round steak, which is only a fraction of the cost per pound compared to those other cuts. The secret is cooking the meat low and slow. In other words, braising.
Braising involves a lower heat in the oven over a longer period of time with added liquid so the meat is practically bating in the moisture and therefore produces a very tender result. The idea is to add enough liquid, such as broth so that it doesn’t cover the top of the meat, yet is very close to the edge of the meat.
Shred the meet with sautéed mushrooms and a little creamy broth and toss with delicious Riceland long grain brown rice and viola! You can proudly serve a one-pot dish that is bound to impress.
BRAISED ROUND STEAK AND MUSHROOMS OVER RICE
- 1 pound bottom round steak
- ¼ teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 3 cups beef or chicken broth
- 1 cup Riceland Long Grain Brown Rice
- 6 baby portabella mushrooms, thinly sliced
- 2 tablespoons extra-virgin olive oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 2 ounces cream cheese
- 1/4 cup fresh parsley, chopped
- Preheat oven to Bake 350 degrees.
- Seat steak with salt and ground black pepper and place in 9x9 casserole dish. Pour broth to edge of beef and bake for two hours. Remove from heat. Cover with lid or aluminum foil.
- While steak is braising, boil water and add rice until fully cooked. Rinse and set aside until steak is finished braising.
- In large skillet over medium high heat, add mushrooms, olive oil, garlic powder and onion powder. And salt. Sauté until cooked, approximately ten minutes.
- Shred steak and add to skillet and cream cheese until thoroughly melted and mixed. Add remaining broth.
- Toss with rice and parsley.
- Serve and enjoy!
Post and recipe by Lyndi Fultz of nwaFoodie.