Rating: 4 stars
31 Ratings
  • 5 star values: 11
  • 4 star values: 6
  • 3 star values: 10
  • 2 star values: 4
  • 1 star values: 0
Sara Quessenberry

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Credit: Kana Okada

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rice according to the package directions.

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  • Meanwhile, heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season the steak with 1 teaspoon salt and ¼ teaspoon pepper. Cook until browned on all sides, about 3 minutes. Transfer to a plate.

  • Wipe out the skillet. Add the remaining oil and place over medium-high heat. Add the mushrooms and cook until their juices evaporate, about 5 minutes.

  • Add the sherry and broth. Bring to a boil and cook the mushrooms until the liquid reduces to ¼ cup, about 5 minutes. Reduce heat to medium-low, add the sour cream, and heat until the sauce thickens.

  • Transfer the steak and any juices from the plate to the skillet. Add ½ teaspoon salt and 1/8 teaspoon pepper and warm through.

  • Spoon the steak and mushroom sauce over the rice. Sprinkle with the parsley.

Nutrition Facts

630 calories; calories from fat 43%; fat 30g; saturated fat 11g; cholesterol 152mg; sodium 990mg; carbohydrates 28g; fiber 2g; sugars 3g; protein 53g.
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