Ingredients:
1 lb. sirloin or round steak (1/2" thick), cut into 4-6 serving size
pieces
Flour, salt, pepper, and paprika mixed together for dredging meat 2-3
T.
Canola oil
2 medium onions, chopped
1 small can or jar of mushrooms
1 c. beef broth (can substitute 1 c. water and 1 t. instant bouillon)
2 T. sherry or red wine
1 bay leaf
1/2 t. dried thyme
1/2 t. dried marjoram
1 c. long grain rice
2 c. water
1 8 oz. container dairy sour cream (reduced fat type OK, but I prefer
the real thing)
Method:
Mix a sufficient quantity of flour with salt, pepper and paprika for
dredging pieces of steak. Heat oil over medium heat in large covered frying
pan or electric skillet. Dredge steak pieces in flour mixture and brown,
uncovered, in hot oil on both sides.
Add onions and sauté until onions are slightly transparent. Add mushrooms including liquid, beef broth, sherry or wine, bay leaf, thyme and marjoram. Bring to boil, cover pan, reduce heat to low and simmer for 45 mins. to 1 hour (longer for round steak than for sirloin).
While meat mixture simmers, cook rice in separate pot:
Bring rice and 2 cups water to boil, reduce heat, cover and cook for
17-20 minutes until rice is cooked. Remove from heat.
(Rice can also be cooked in microwave by placing rice and water in microwave safe covered casserole and microwaving on high for 17-20 minutes).
When meat mixture has completed simmering, add cooked rice and 8 oz. container of sour cream. Mix thoroughly and heat mixture over low heat until heated through, being careful not to allow mixture to boil (which can cause the sour cream to curdle).
Mixture should be quite thick; if not allow to stand covered, off heat for 5 - 10 minutes.
Serves 4.
A green salad, or steamed broccoli, goes well with this. It tastes even better the next day, but there are rarely leftovers in my house. Enjoy!