Smothered Steak Recipes

SLOW-COOKER SMOTHERED SWISS STEAK

Steps:

• In 10-inch skillet, heat oil over medium-high heat. Sprinkle beef with salt and pepper; place in skillet. Cook 4 to 6 minutes, turning once, until well browned.
• Meanwhile, spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix onion, carrot and mushrooms.
• Cut browned beef into 4 pieces; place in cooker over vegetables. In same skillet, mix soup and tomato sauce. Pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours. Stir sauce well before serving over beef.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

SMOTHERED STEAK DEEPLY SOUTHERN

Steps:

• In small bowl mix 4 seasonings.
• Place flour in a flat surfaced dish (save unused flour for smothering).
• Sprinkle front and back side of each steak piece and rub deep into groves of steak.
• Heat oil to medium high in skillet (cast iron is best).
• Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
• Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
• Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
• Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
• Replace steak back in gravy and spread onion rings over the tops.
• Cover and simmer 30-40 minutes.

SMOTHERED STEAK

Steps:

• Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
• Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
• Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
• Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
• Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
• Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.

FOODCHANNEL EDITOR

Steps:

• 1 In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion until translucent; remove and set aside. 2 In same skillet, saute round steak until browned. 3 Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup water until blended; add onion and pour over browned meat. Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is fork tender, or for Dutch oven, cover and cook in preheated 350°F oven for 1 1/2 to 2 hours.

OVEN SMOTHERED STEAK

Steps:

• 1. Dice carrots, celery and onion.
• 2. Cut meat into large cubes, drizzle with olive oil. Season with garlic, onion pwd., mrs. dash, & pepper. Rub to coat meat well, then sprinkle enough flour to lightly coat meat. Drizzle with a little Worcestershire sauce.
• 3. Place steak in a large cast iron or oven proof skillet, baking dish or dutch oven. Add vegetables on top. Pour enough hot water into pan to come almost to top of meat, cover bake 400* for 30 min., reduce to 325* bake for 1 1/2 hours, checking liquid level half way through. Add more water or broth if level is very low.
• 4. Remove from oven, add peas and mushrooms if desired, stir in with meat, add more water or broth to bring liquid back up if needed and simmer on stove top for about 20 min. IF NOT adding mushrooms or peas, go straight to next step.
• 5. Remove from oven, if broth is too thin, thicken with a cornstarch/water mix (Use 1 tbsp. cornstarch with 1 c cold water or milk) and simmer for about 5 min. Season with salt & pepper to taste. TIP: To darken your broth, add a tsp of Kitchen Bouquet at end of cooking.
• 6. Serve over potatoes, rice or pasta.

SMOTHERED STEAK AND GRAVY

Steps:

• Cut round steak into serving pieces
• Heat bacon grease in cast iron skillet
• Season meat with salt and pepper to taste
• Brown both sides of round steak until nice and brown
• Transfer meat to a platter.
• Gravy
• Scrape the any of the drippings that are sticking to the bottom of the pan. Heat drippings over medium heat.
• Sprinkle flour onto the drippings. Quickly stir with a whisk or slotted spoon so that the flour gets incorporated in the drippings. Let the flour brown a bit, before adding liquid. (you can also start with a mixture of flour and water)
• Whisk while slowly adding liquid like stock or water to dissolve the flour into the liquid.
• Allow the gravy to simmer and thicken and continue to slowly add liquid until you have enough gravy to cover the browned meat.
• Season to taste with salt and pepper. (Always taste first before adding more salt! It may not need it.)
• Add the browned meat into the gravy, making sure the meat is covered. Cover pan and place in a low oven for several hours. May need to add some liquid to keep the meat covered.
• Make a pan of cornbread and a pan of rice. Serve and use gravy over the meat and the rice.

ONION GRAVY SMOTHERED STEAK

Steps:

• Pat dry steaks with paper towels; season steaks with garlic salt and pepper.
• Heat vegetable oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat.
• Add steaks to the hot skillet and cook until browned and cooked to desired doneness; about 3 to 4 minutes per side for medium-rare steak. DO NOT crowd the skillet; cook two steaks at a time if skillet isn't big enough.
• Remove cooked steaks from skillet; set aside and keep covered.
• Set skillet back over medium-heat and melt remaining butter.
• Add in sliced onions and season with a pinch of salt; continue to cook for 10 to 12 minutes, or until onions are soft and caramelized. Stir frequently.
• Stir in minced garlic and season with Italian seasoning; cook for 10 seconds.
• Slowly add in beef broth and Worcestershire sauce; using a wooden spoon, scrape up the browned bits from the bottom of the pan. Bring mixture to a boil.
• Whisk in heavy cream and cook for 1 more minute.
• Reduce heat to medium-low; return steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and sauce has thickened.
• Remove from heat.
• Garnish with parsley and serve.

SMOTHERED ROUND STEAK

Steps:

• In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.

SMOTHERED STEAK & GRAVY RECIPE

Steps:

• Cut steak into large chunks
• Toss steak in Worcestershire sauce and the seasoning salt
• In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
• Dredge the steak pieces in the flour. Coat all sides well; shake off excess
• Reserve the flour for later
• Heat oil in a skillet
• Add in the steak and brown on each side; 2-3 mins per side
• Remove the steak
• Add the butter into the skillet
• When the butter melts, add in the onion, bell pepper, and mushrooms
• Sprinkle with a pinch of salt
• Sauté until veggies soften; about 3 mins
• Sprinkle 3 TBS of the reserved flour used for dredging the steak
• Stir until the flour is no longer visible
• Pour in the sherry; stir
• Add in the beef stock and beef bouillon cube
• Bring to a simmer
• Return the steak back into skillet
• Reduce heat to medium low
• Stir, cover with the lid, and cook for 1 hour or until steak is tender.
• Add in the sour cream and stir until it dissolves
• Taste and add salt and black pepper as needed.
• Garnish with green onions
• Serve over garlic mashed potatoes or rice.
• Enjoy!

SMOTHERED STEAK WITH BROWN GRAVY

Steps:

• In a flat pan or pie dish, combine flour, salt, ground thyme and garlic powder; set aside
• Thinly slice onion and bell pepper; set aside
• Heat oil on medium in stockpot
• Slice beef into 4 pieces; lightly salt and pepper
• Dredge beef through flour mixture and place in hot oil; cook 5 minutes on each side; remove beef and set aside
• Use a wooden spoon to scrape up remnants in stockpot; stir in beef broth; continue to scrape bottom of pan
• Add Worcestershire sauce and 3 tablespoons of the reserved dredging flour to the broth; whisk till smooth
• Add browned beef back to stockpot; top with sliced onions and sliced peppers; add enough water to barely cover the meat;reduce heat to simmer and cover; cook until meat is tender (about 1 hour)
• Serve over prepared rice

SMOTHERED STEAK

Steps:

• Cut steak into serving portions, then pat steaks dry, set aside.
• In a small bowl, combine salt, black pepper, red pepper, garlic powder, onion powder; mix well and divide seasoning in half and place one half of the seasoning into a large baking dish.
• Use the remaining half of seasoning and season the portioned steaks on both sides.
• Mix together flour and seasonings in the baking dish, and dredge steaks on all sides, shaking off excess.
• In a cast iron or heavy bottomed skillet, heat vegetable oil over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
• Add onion to skillet and a little more oil (if necessary - about 1 tablespoon), 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until the onion is softened and golden browned, about 10 minutes.
• Stir in the minced garlic and continue to saute, stirring constantly, for about 30 seconds.
• Add steaks with any meat juices and beef broth, and bring to a boil.
• Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil the sauce until reduced to about 1 ½ to 2 cups.
• Season sauce to taste with salt and pepper.
• Serve steak, gravy and onions over creamy mashed potatoes or hot cooked rice.