SMOTHERED STEAK DEEPLY SOUTHERN
Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!
Provided by Southern Lady
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
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 CHUCK STEAK ELECTRIC SKILLET STYLE
Melt in your mouth, incredible flavored smothered steak that makes it's own delicious brown gravy.
Provided by Lynn Socko
Categories Beef
Time 2h35m
Number Of Ingredients 7
Steps:
- 1. Heat electric skillet to medium and drizzle in some olive oil. Placed seasoned steaks in and brown on both sides. Turn temp down to "Warm" where the light goes on and off every minute or two. Now cover with water and add chopped celery and onion. This is the secret to this melt in your mouth, incredibly flavorful steak. If your temp is too high and the heat light stays on your electric skillet constantly you will have to turn the meat and add water every few minutes to keep it from burning.
- 2. With temp on the Warm setting, seasoned meat covered in water and chopped onion and celery added, cover with lid and allow to simmer for about 20-30 min. Keep an eye on it until you know how often you need to add more water. Each time you add more water turn the meat over. About half way through add about 1 tsp of beef bouillon powder. This will just enrich your broth (gravy).
- 3. Allow to simmer 2- 2 1/2 hours or until steak is fork tender. Make sure you have plenty of water (broth) in pan when you remove steaks.
- 4. GRAVY-remove steak, mix together in a small bowl about 1 c milk and 1 tbsp. cornstarch. Mix together well till no lumps then add to broth ( I had about 3-4 cups of broth). If you have less broth use less milk and cornstarch. Add cornstarch mix to broth and stir while on low heat until thickened. Season with salt and pepper if desired.
SMOTHERED STEAK
A good, good for you, easy Steak recipe. I used my electric skillet for this dish.
Provided by Lynn Socko
Categories Steaks and Chops
Time 2h10m
Number Of Ingredients 9
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 ROUND STEAK WITH GRAVY
This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.
Provided by Bibi
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g
SKILLET STEAK SUPPER
With all the ingredients cooked in one skillet, this steak dish couldn't be quicker to prepare-or to clean up! But the wine and mushroom sauce makes it seem special. -Sandra Fisher, Missoula, Montana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Sprinkle steak with 1/4 teaspoon each salt and pepper. In a skillet, heat oil over medium-high heat; cook steak to desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 4-6 minutes per side. Remove from pan; keep warm., In same skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in wine; bring to a boil, stirring to loosen browned bits from pan. Stir in green onions, Worcestershire sauce, mustard and the remaining salt and pepper. Cut steak in half; serve with mushroom mixture.
Nutrition Facts : Calories 368 calories, Fat 20g fat (7g saturated fat), Cholesterol 85mg cholesterol, Sodium 915mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 40g protein.
SMOTHERED STEAK SKILLET
My husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on food.com. The World Is Your Steak...so to speak.
Provided by gailanng
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and drizzle olive oil, just enough to coat.; wrap tightly.
- Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. (This can easily be done in a toaster oven; watch carefully and will take less time.) Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
- Wash and rinse potatoes under cold water. In large sauce pot, bring potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Remove from heat and drain in colander.
- In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and smash with a potato masher; adjust milk and seasonings. Return smashed potatoes to low heat, if necessary to keep warm. (See my suggestion in description about a cast iron pan.).
- Sauteed Onions and Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
- Sirloin Steak Skillet: Grill steaks to desired degree of doneness; slice against the grain. Melt the slices of mozzarella cheese over each shingled steak. Top with onions and mushrooms, and serve with smashed potatoes on the side.
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- Place the steak in a large plastic storage bag. Whisk together the soy sauce, brown sugar, steak seasoning, minced onion and garlic. Shake to coat. Marinate overnight in the refrigerator.
- To prepare, heat a few drizzles of oil in a large skillet. Remove the steak from the marinade and add to the pan. Discard the marinade.
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- Add additional olive oil to the pan. Saute the mushrooms and onions for 5-7 minutes scraping any brown bits from the bottom of the pan. Season with an additional 1/2-1 tsp of steak seasoning salt and fresh thyme leaves. Adjust seasonings to your taste.
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