Steak and Rice

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“Delicious quick dinner. This was my favorite dish that my mom made as a little girl. We still make it once a week and it is great leftover! You can double it and it is great for company.Only two pots to clean! I included a lowfat variation you can make with chicken; its yummy too!”

Ingredients Nutrition

  • 1 round steak, sliced into strips
  • 1 small onion, sliced (rings or chopped)
  • 1 can cream of mushroom soup (i like the fat free)
  • 1 can mushroom stems and pieces, undrained
  • 12 cup cooking sherry (i like a little more)
  • 1 tablespoon garlic powder (I like more)
  • 12 teaspoon garlic salt (Maybe more to taste)
  • 1 12 cups cooked instant rice
  • 1 tablespoon cooking oil


  1. Cook steak strips and onion in cooking oil in large skillet on medium- med high heat.
  2. When steak and onions are done add soup and mushrooms (undrained) stirring.
  3. When it looks less chunky and more soup-like add your sherry garlic and garlic salt.
  4. Stir and simmer for about 5-10 minutes.
  5. For even more tender meat, simmer a little longer on low.
  6. If it starts to thicken too much you can add a little water (depending on how thick you like your sauce.) Serve sauce over rice.
  7. Great with a salad and some garlic bread!
  8. For lowfat variation: Use chicken breasts.
  9. Boil them.
  10. Cut into chunks and add to sauce and onions.
  11. Use 98% fat free soup (can't taste the difference) delicious.
  12. You can even add a little lowfat sour cream and you have a Chicken Pareasean (can't spell it) dish!

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