Savory Beef & Broccoli

1 London Broil

2 Crowns of Broccoli

1 cup of brown Rice

1 can of Golden Mushroom Soup (Campbell’s)

2 small packages of Brown Mushrooms (sliced)

1 Sweat Onion (chopped)

1 tbsp. Beef Bullion

1 tbsp. Flour

1 tbsp. Butter

1 tbsp. Garlic Powder

1 tbsp. Dry Mustard

1 tsp. Dry Rosemary

1 tsp. Salt (or to taste)

1 tsp. Pepper

Pinch od Roasted Red Pepper Flakes

2 cups Water

1/4 cup Milk

2 tbsp. Olive Oil

Take Rice and combine with water in saucepan. Bring to a boil. Once boiling add bullion. reduce heat  to simmer. Cover and cook for approximately 20 minutes.

Cube London Broil into Even 1 inch squares. Put cubes in bowl with Salt, Pepper, Garlic Powder, Dry Mustard, and Ginger. Toss to coat meat.

****I prefer to use London Broil over beef cubes because of the flavor that you get from the meat. Store bought beef cubes tend to be very tough.****

In large skillet (Cast Iron if you have it), combine 1tbsp. Olive Oil and chopped Onion. Add Rosemary, Roasted Red Pepper Flakes, and some pepper over medium/high heat. Cook till starting to brown. Add sliced Mushrooms and toss together. Cover to help Mushrooms release their liquid.

In steamer pot put Broccoli on high and cover to cook.

At this point your Rice should be almost done. Add can of soup to Rice along with Milk. Stir well. Continue to simmer.

Remove Mushroom & Onions from pan and Drain pan juices into a separate bowl.

Using the same skillet put back on High Heat with 1 tbsp. Olive Oil Add Cubed London Broil to hot pan. Sear beef turning just couple time. (This should only take about 4 minutes)

Once browned, drain pan drippings from beef and add them to the mushroom and onion juices. Set aside.

In separate sauce pan, melt butter, add flour to make roux. Then slowly whisk in the juices/drippings that you just set aside.

You are ready to plate…shown in picture as a rice base, with mushrooms and onions atop. Then steamed broccoli and London Broil cubes. Top with your brown gravy and…