Today, I’m excited to share a comforting Southern favorite: Southern Milanesia Steak Strips in Mushroom Gravy over Rice. This dish is perfect for weeknight dinners or any occasion when you crave something hearty and satisfying.
A Southern Classic with a Twist
Milanesia steak is incredibly tender and takes on the flavors of the rich mushroom gravy beautifully. The combination of beef broth, cream of mushroom soup, and seasonings creates a savory sauce that perfectly complements the bite-sized steak pieces.
Tender Milanesia Steak in Mushroom Gravy with Rice
- Quick and Easy: With just a few simple steps, you can have a delicious meal on the table in under an hour.
- Hearty and Satisfying: The tender steak strips and creamy mushroom gravy served over rice make for a filling dish that will leave you satisfied.
- Versatile: This recipe pairs wonderfully with various sides, but I recommend serving it with bacon-wrapped asparagus for a touch of elegance.
- For the best flavor, consider using fresh mushrooms instead of canned ones.
- Make sure to stir the sauce occasionally as it simmers to achieve a nice, thick consistency.
- Feel free to add other vegetables to the dish, such as bell peppers or peas, for added nutrition.
Whether you’re enjoying this dish on a cozy family night or serving it to guests, the Southern Milanesia Steak Strips in Mushroom Gravy over Rice is sure to impress. Try it out and let me know how you enjoyed this Southern delight!
Happy cooking!
Southern Milanesia Steak Strips in Mushroom Gravy over Rice
Equipment
- 1 large skillet or deep dish frying pan
- 1 electric rice cooker
Ingredients
- 2 pounds Milanesia steak, cut into bite-sized chunks
- 1 pound sliced fresh or canned mushrooms
- 6 cups beef broth
- 1 can cream of mushroom soup
- 4 tbsp cornstarch
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp dried basil
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp cooking oil
- 2 tbsp butter
- Rice (for serving)
- Fresh bacon-wrapped asparagus (for serving, optional)
Instructions
- Prepare the Rice: Start by cooking your rice in an electric rice cooker according to package instructions.
- Brown the Steak: In a large skillet, heat the cooking oil over medium-high heat. Add the bite-sized Milanesia steak pieces and brown them for just a few minutes until the juices start flowing. Remove the steak from the pan and set aside.
- Make the Roux: In the same skillet, melt the butter over medium heat. Sprinkle in the cornstarch and whisk continuously until the mixture turns a light golden brown.
- Add Broth and Seasonings: Slowly pour in the beef broth while whisking to avoid lumps. Add salt, pepper, dried basil, garlic powder, and onion powder. Continue whisking until the sauce is smooth.
- Combine Steak and Sauce: Return the browned steak to the skillet and let it simmer in the sauce. Stir occasionally, allowing the sauce to thicken for about 15-20 minutes.
- Incorporate Cream of Mushroom Soup: Once the sauce has thickened, stir in the cream of mushroom soup. Mix well and let it simmer for another 10 minutes.
- Serve: Remove from heat and serve the steak strips and mushroom gravy over a bed of fluffy rice. Pair it with fresh bacon-wrapped asparagus for a delightful touch!
