1 1/2 cups vegetable broth
1 cup uncooked white rice
12 ounces sliced fresh mushrooms, sliced
2 teaspoons dried salt, or to taste
1/2 teaspoon dried rosemary
2/3 cup fresh lemon juice
6 medium potatoes (including steaks)
1 (10.75 ounce) can condensed tomato soup
1/4 cup olive oil
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon lemon zest
In a large saucepan, combine water, rice, mushrooms, salt, rosemary, lemon juice, potatoes and tomato soup. Bring to a boil, cover and reduce heat to low. Simmer 25 minutes.
Preheat oven to 375 degrees F (190 degrees C).
Remove steaks from pot and place in a steamer pot. Add water, rice, mushrooms, salt, rosemary, lemon juice, potatoes, tomato soup and olive oil. Bring to a boil, and cook 15 minutes. Remove from heat, stir in parsley, salt and lemon zest.
Pour soup mixture into steamer pot. Boil 10 minutes, add parsley and stir. Stir. Remove steaks from pot and place in hot steamer. Pour chicken broth and water into steamer pot, and pour over steaks.
Place steaks in steamer pot and cook 10 minutes, or until steaks are tender.