Smothered Steak
Submitted by lwilson01
Old-fashioned smothered steak pounded tender, seared hard, and braised with sliced onions until the flour coating melts into a thick, silky gravy. Simple weeknight comfort food.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minSome recipes don’t need a long ingredient list to hit you right in the soul.
This is one of them.
Round steak gets pounded with seasoned flour literally beaten into the meat, then seared until crusty and layered with soft onions in a covered skillet.
As it braises, the flour coating dissolves into the cooking liquid and creates the kind of old-school gravy that clings to everything it touches.
Spoon it over mashed potatoes, egg noodles, or a thick slice of white bread that soaks up every drop.
Kitchen Tips
- Pound the flour INTO the steak with the edge of a saucer or meat mallet. This isn’t just a dusting; it needs to be worked in so the coating sticks and thickens the gravy.
- Uncover the skillet for the last 15 minutes if your gravy is too thin. Letting it reduce concentrates the flavor and thickens it up.
- Mix a little flour with some gravy and stir it back in if you want an even thicker sauce.
Ingredients
Directions
Trim steak and cut into serving-size pieces.
Pound with a meat mallet or the edge of a saucer to tenderize.
Combine flour, salt and pepper.
Dredge each piece of meat in flour mixture.
Use the mallet or plate edge to pound the flour mixture into the meat.
Heat oil in a large skillet over high heat. Brown each piece of steak in the hot oil, setting aside when browned.
Add more oil if necessary.
When all meat has been browned, add sliced onions to the pan, separating as you add them.
Cook only until soft and remove from skillet.
Lower heat to medium and return meat pieces layered with onions to skillet.
Add water and cover. Cook over medium heat until steak is tender and gravy has thickened, about 30 to 45 minutes.
If necessary, remove lid for last 15 minutes to let gravy cook down.
Can add flour (mixed with a bit of the gravy) to pan if necessary for thickening.
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