Smothered Steak With Mushroom Gravy Recipes

Steps:

• In a large skillet over medium-high heat, cook and stir flour for 4-5 minutes or until light tan in color. Immediately transfer to a small bowl; whisk in broth until smooth. Set aside., Sprinkle beef with salt and pepper. In the same skillet, cook beef in oil over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute mushrooms until tender. Add the garlic, rosemary and salt; saute 1 minute longer. Stir in the sherry. Stir flour mixture; add to the pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in butter until melted. Serve with steak.

Steps:

• For steaks, in shallow bowl, mix flour, salt, and pepper.
• Coat meat with flour mixture, shaking off excess.
• Heat oil in large skillet over medium heat.
• Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.
• For gravy, in large saucepan, bring broth and soup to a boil.
• In small bowl, mix flour and water until flour is completely dissolved.
• Add to gravy, stirring constantly.
• Continue cooking, stirring frequently, until mixture thickens.
• Stir in wine.
• In small skillet, cook mushrooms in butter 3 to 4 minutes.
• Add to gravy with browning sauce and seasonings.
• Heat oven to 350°F
• Place meat in a shallow baking pan large enough to hold a single layer.
• Top with half the gravy. Cover with foil.
• Bake 12 minutes.
• Serve with remaining 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.

Steps:

• Make marinade and put with cube steaks in a zip bag. Marinate in the ice box (refrigerator) for an hour, but it is much better longer.
• Remove the cube steaks from the marinade, and sprinkle garlic powder and Italian seasoning on both top and bottom.
• Brown cube steaks on each side, set aside.
• To the drippings, add 1 tbsp of flour, 2 pats of butter and a splash of white wine to deglaze the pan. Stir constantly, adding mushrooms and cube steaks. Simmer for 10-15 minutes over medium heat.
• Serve with vegetables and warm bread or rolls.