Hi Guys, here is a new recipe I made. This was so delicious and my family must loved it. This is a keeper in my house. You can do different variations for the rice part, but this mushroom rice is amazing. You have to try it and let me know what you think.
Ingredients:
For the Steak
5 or 6 thin sliced steaks 
1 tsp steak seasoning
1 tsp garlic powder
1 tsp onion powder
For the rice
2 cups brown rice
1 cans mushrooms (or fresh)
1 tsp chicken flavor bouillon
4 cups chicken stock
For the gravy
3 tbsp. flour
2 cups beef stock
½ tsp garlic powder
½ tsp onion powder
½ tsp steak seasoning
1 can mushrooms (or fresh)
Salt and pepper to taste
Steps:
Season the steaks with the steak seasoning, garlic powder, salt and pepper and marinate for 2 hours. Overnight is even better.
In a medium-sized pot add in the brown rice along with the chicken broth, chicken flavored bouillon and mushrooms. Stir until well combined. Cook the rice according to package directions. Once done fluff rice with fork and let cool.
Pre-heat oven 375 degrees
Take one steak and place 2 or 3 table spoons of rice filling at one side of the steak and roll until you meet the other end. Tie with butcher twine or use a tooth pick to hold the steak roll together.
Continue these steps until all of the steaks are stuffed.
Heat a cast iron pan with about 1 table-spoon of olive oi. Place the steaks in the pan and sear them on all side. Remove from pan and place on foil line sheet and place in oven for 15 minutes to finish the cooking process.
While steak is cooking make the gravy in the same pan the steak was seared in. Put heat on medium heat and add in the flour. Stir the flour until slightly golden removing any lumps. Then add in the broth and mushroom. Let this simmer for a few minutes until it begins to thicken. Once the gravy has thicken remove from heat.
Plate steak and pour the mushroom gravy over the steak.
Serve with a salad or vegetable.
