Steak and Rice
- Ready In:
- 1hr 35mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1360.77 g top round steaks, 1/2 inch thick, trimmed of excess fat, cut into 6 ounce pieces
- 14.79 ml flour
- 29.58 ml olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 7.39 ml tomato paste
- 354.88 ml beef broth
- 14.79 ml parsley, chopped
- salt
- pepper
directions
- Heat olive oil in a large, heavy skillet on medium-high.
- Sprinkle flour, pepper, and salt on both sides of steak pieces.
- Carefully add the steak to the skillet and cook until browned.
- Flip each steak over and cook on the other side.
- A dark-brown (not burned) crust should have formed on the bottom of the skillet.
- Push meat to one side of the skillet.
- Add chopped onions and garlic with a sprinkling of water to dissolve the crust.
- Reduce heat to medium and continue cooking onions until soft.
- Add tomato paste, beef broth, and parsley; simmer.
- Reduce heat to low, cover, and simmer for 50 minutes, or until fork-tender.
- Serve over hot cooked rice.
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RECIPE SUBMITTED BY
Air Force Mama
United States