Steak Madeira with Rice

Steak Madeira with Rice Recipe from Spain - Ingredients and Directions

Region / culture: Spain | Servings: This recipe serves 4.

Introduction

Steak Madeira with Rice is a delicious and hearty dish that combines tender strips of sirloin steak with a rich and flavorful Madeira sauce. This dish is perfect for a special dinner or a cozy night in.

History

The origins of Steak Madeira with Rice are not entirely clear, but it is believed to have originated in the United States. Madeira wine, a fortified wine from the Portuguese island of Madeira, gives this dish its distinctive flavor and richness.

Ingredients

1.5 lb (680 g) boneless sirloin steak, cut into 0.5 inch strips
2 tbsp vegetable oil
0.5 cup chopped onion
1 tsp salt
0.25 tsp garlic powder
0.25 tsp ground black pepper
1 x 10.5 oz (298 g) can condensed beef broth
0.5 cup water
0.25 cup madeira or sherry wine
1 tbsp catsup
1 tbsp worcestershire sauce
1 x 4 oz (113 g) can sliced mushrooms (drain; reserve liquid)
2 tbsp cornstarch
0.25 cup sour cream
3 cup hot cooked rice

How to prepare

Cook the meat and onion in oil in a large skillet with salt, garlic powder, and pepper until the meat is browned and the onion is transparent.
Stir in the broth, water, wine, catsup, and Worcestershire sauce. Bring to a boil, then reduce the heat, cover, and simmer for 20 minutes or until the meat is tender.
Stir in the mushrooms.
Blend the cornstarch with the mushroom liquid, then stir it into the meat mixture.
Cook, stirring, until the mixture becomes clear and thickened, which should take about 3 minutes.
Stir in the sour cream just before serving.
Serve the mixture over hot rice.

Variations

Substitute chicken or pork for the steak for a different flavor.
Add diced bell peppers or carrots for extra color and texture.
Use red wine or beef broth instead of Madeira wine for a different twist.

Cooking Tips & Tricks

Make sure to cut the steak into thin strips to ensure that it cooks quickly and evenly.

- Be sure to brown the meat and onions well before adding the liquid ingredients to develop a deep, rich flavor.

- Stir in the sour cream just before serving to add a creamy and tangy finish to the dish.

Serving Suggestions

Steak Madeira with Rice pairs well with a side of steamed vegetables or a crisp green salad.

Cooking Techniques

Be sure to brown the meat and onions well to develop a deep flavor.

- Simmer the dish gently to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of beef broth for a vegetarian version.

- Substitute Greek yogurt for sour cream for a lighter option.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Store the cooked steak and sauce in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Serve Steak Madeira with Rice in a shallow bowl with a sprinkle of fresh parsley on top for a pop of color.

Pairing Recommendations

This dish pairs well with a glass of red wine, such as Merlot or Cabernet Sauvignon.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Steak Madeira with Rice contains approximately 450 calories.

Carbohydrates

Steak Madeira with Rice contains approximately 45 grams of carbohydrates per serving.

Fats

This dish contains approximately 20 grams of fat per serving.

Proteins

Each serving of Steak Madeira with Rice provides about 35 grams of protein.

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

This recipe contains dairy (sour cream) and gluten (from the Worcestershire sauce). It may also contain soy (from the Worcestershire sauce).

Summary

Steak Madeira with Rice is a balanced meal that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of essential vitamins and minerals.

Summary

Steak Madeira with Rice is a delicious and satisfying dish that is perfect for a special occasion or a cozy night in. With its tender strips of sirloin steak and rich Madeira sauce, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

I remember the joy I felt when I first discovered this recipe for Steak Madeira with Rice. It was many years ago, during a trip to the charming town of Madeira in Portugal. I had always been a lover of good food and had developed quite the palate over the years, but this dish was unlike anything I had ever tasted before.

It all started when I stumbled upon a quaint little restaurant tucked away in a narrow cobblestone street. The aroma of sizzling steak and the sound of clinking glasses drew me in, and I knew I had to try whatever they were cooking up in that kitchen. As I sat down at a small table by the window, I noticed the chef working diligently behind the counter, his hands moving with precision as he prepared the dishes.

I ordered the Steak Madeira with Rice, intrigued by the combination of flavors and the promise of a delicious meal. When the plate arrived at my table, I was taken aback by the sight of a perfectly cooked steak smothered in a rich, savory Madeira sauce, served alongside a bed of fluffy white rice. The first bite sent my taste buds into a frenzy – the tender meat, the velvety sauce, the fluffy rice – it was a symphony of flavors in my mouth.

I couldn't help but ask the waiter for the recipe, eager to recreate this culinary masterpiece in my own kitchen. To my surprise, he told me that the recipe was a closely guarded secret, passed down through generations of chefs in Madeira. But being the determined cook that I am, I was not about to let a little secrecy stand in my way.

Over the next few days, I made it my mission to uncover the secrets behind this delectable dish. I spent hours wandering the streets of Madeira, talking to locals and sampling different versions of Steak Madeira with Rice from various restaurants. Each bite brought me closer to unraveling the mystery of this mouthwatering meal.

Finally, on my last day in Madeira, I struck gold. I met an elderly woman who had been a cook at the very same restaurant where I had first tasted the dish. She had retired years ago but still remembered the recipe like it was yesterday. With a twinkle in her eye, she agreed to share the secrets of Steak Madeira with Rice with me.

As we sat in her cozy kitchen, she walked me through the steps, explaining each ingredient and technique with care. The key, she said, was in the quality of the meat and the richness of the Madeira wine used in the sauce. She taught me how to marinate the steak in a blend of herbs and spices, how to sear it to perfection, and how to deglaze the pan with Madeira wine to create a luscious sauce.

I listened intently, taking notes and asking questions along the way. The more she spoke, the more I realized that cooking was not just about following a recipe – it was about passion, history, and tradition. I could feel the love and dedication that went into every dish she made, and I knew that I had stumbled upon a treasure trove of culinary wisdom.

After hours of cooking and tasting, the final dish was ready. I plated the steak, spooned the Madeira sauce over it, and served it with a generous helping of fluffy white rice. The aroma that filled the kitchen was intoxicating, and I couldn't wait to dig in.

As I took my first bite, I closed my eyes and savored the flavors dancing on my tongue. The tender steak, the savory sauce, the fluffy rice – it was just as delicious as I remembered from that fateful day in Madeira. And as I sat at the table, surrounded by the warmth and comfort of my grandmother's kitchen, I knew that this recipe would become a cherished part of my culinary repertoire for years to come.

So now, whenever I make Steak Madeira with Rice, I can't help but think back to that magical trip to Madeira and the kind woman who shared her secrets with me. And as I take each bite, I am reminded of the joy and passion that cooking brings into my life. For me, this recipe is more than just a dish – it is a celebration of tradition, a testament to the power of food to connect us to our past and bring us together in the present. And for that, I am forever grateful.