Smothered Steak Easy Recipes

SMOTHERED STEAK - EASY

Steps:

• 1. Heat the butter in a large pan. Lightly salt the steak with seasoned salt and then dredge the each piece of meat in the flour. Place the meat in the hot butter and brown on each side - about 3 to 4 minutes per side.
• 2. Once browned, transfer to a plate. Add onion and mushrooms to pan and sauté for about 5 minutes. You can add more butter if needed. Add the minced garlic and sauté for an additional 2 minutes. Add sherry to the pan and scrape up all the pieces off the bottom. Place the meat on top of the onions and mushrooms. Add the beef broth and worcestershire sauce. At this point I taste the broth to see if it needs more salt - this typically depends on the sodium level of the broth. Bring to a boil. Cover and reduce to a simmer for 40 minutes.
• 3. When done, if the sauce is too thin, add a little bit of cornstarch to thicken up for a perfect gravy. I serve with mashed potatoes, corn and biscuits. I hope you enjoy.

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 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.

BASIC SMOTHERED STEAK AND ONIONS

Steps:

• Mix the flour, salt and pepper together.
• Pound this mixture into the meat well.
• Cut the meat into 4-6 pieces.
• Heat the oil in a heavy skillet and cook the steaks in batches over medium-high heat until brown on both sides.
• Remove the meat and reduce the heat to medium.
• Add the onions and cook until limp and golden.
• If the pan is dry, add a few tablespoons of water to the skillet.
• Lay the meat over the onions and add the bay leaves, thyme, beer and beef stock.
• Cover tightly and reduce the heat to low.
• Simmer gently for 30-40 minutes until the meat is very tender.
• Do not let it boil.
• Remove the bay leaves and adjust the seasoning with salt and pepper.
• If the sauce is too thin, remove the meat and raise the heat; boil until the liquid thickens slightly.
• Serve the steaks topped with the onions and sauce.
• This is good served with either mashed potatoes or buttered noodles.

SMOTHERED STEAK

Steps:

• 1. I used an electric skillet for this dish. Add a little olive oil to skillet and brown steak on both sides. Add about 2 cups of water, celery and onion (you can add some sliced carrots too if preferred). Cover with lid and simmer on very low. On the electric skillet I turn the knob till the light just comes on, it will then cut off and on and as it simmers. Check skillet about every 30 minutes and turn steak and add more water if needed. When steak is done you want 2 cups of broth. Cook till will depend on thickness of steak. My steak was about 1-1 1/2" thick. Most any cut of steak will work.
• 2. Once steak is tender (I wanted mine to the shredded point) remove steak, veggie and broth. Melt 1/4-1/2 c of butter and add the same amount of flour to make a roux. Let flour brown just a little to remove the raw taste. Add broth back to pan and mix well and allow to thicken. Add steak back into gravy and I used a potato masher to "smash" my steak and shred it.
• 3. Serve over mashed potatoes, rice or bread for an open face steak sammie.

SMOTHERED HAMBURGER STEAK

Steps:

• Whisk together the eggs, onion, beef base, and pepper in a bowl. Tear the bread into large pieces, and place into the bowl. Let the bread soak for a few seconds and add the ground beef. Mix the meat into the egg-bread mixture, and form into 8 patties.
• Heat a large heavy skillet over medium-high heat, and fry the patties until they are browned and the meat is no longer pink in the center, about 8 minutes per side. Set the patties aside.
• Remove the excess grease from the skillet, and whisk the mushroom soup, water, and Worcestershire sauce together in the skillet until smooth. Place the patties back into the skillet, spoon sauce over them to cover, and bring to a boil over medium-high heat. Reduce the heat to a simmer, and cook until the sauce is thickened and the flavors have blended, about 20 minutes.

SMOTHERED STEAK

Steps:

• Preheat oven to 350 degrees.
• Place steak pieces in baking dish and sprinkle with salt and pepper.
• Mix soup, onion, water, and Worcestershire sauce and spoon over steaks.
• Cover with foil and bake for about 45 minutes.
• Serve with rice or mashed potatoes.

SMOTHERED STEAK

Steps:

• Pound the steak with a meat pounder to soften.
• Dredge meat in flour, salt and pepper.
• Brown in a skillet on both sides in hot oil or butter or both.
• Lower the heat and braise on very low heat until meat is fork tender (approximately 45 minutes to 1 hour) Remove meat from pan and set aside.
• Add more water to skillet, if necessary, and adjust seasonings (flour, salt and pepper) Stir constantly on low heat to make a rich, brown gravy.
• Place the meat into the gravy mixture and heat through.
• Serve on a meat platter.