Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
30
High
Nutrition per serving
Calories544.3 kcal (27%)
Total Fat24 g (34%)
Carbs49.2 g (19%)
Sugars4.7 g (5%)
Protein29.9 g (60%)
Sodium472.8 mg (24%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
1potatoes
Large, or several small, cut in cubes
2onions
1 cuprice
18 ouncessteak
or more cut in cubes
1 cupbeef stock
½ cupwhite wine
1 cupheavy cream
2 tablespoonsworcestershire sauce
½ teaspoonmustard
Dijon dry, or 1-2 teaspoons wet
2 tablespoonstomato paste
½ teaspoonallspice
pepper
salt
butter
olive oil
¼ cupflour
2cloves garlic
crushed
¾ cupParmesan cheese
grated, or to taste
Instructions
Step 1
Add diced potatoes to pan with 2-1/4 cups water, 1 cup rice. Cook rice per package instructions. Confirm potatoes are cooked all the way through.
Step 2
Dice onion. Cook in fry pan with butter and olive oil.
Step 3
Add flour, pepper, salt, dash of paprika and dry mustard to bowl and mix. Add cubed steak and coat well.
Step 4
Add coated steak and cook steak. Transfer steak and onions to separate bowl. Add broth, wine, 1 tablespoon of butter, and any remaining flour mix to fry pan. Stir until well mixed and there are no clumps.
Step 5
Transfer liquid to sauce pan. Add cream, spices, tomato paste, Worcestershire sauce. Bring to a slow boil then add Parmesan cheese. Once melted combine rice and steak to sauce. It should be initially slightly runny but will thicken when reheated
Notes
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