Sirloin Pot Steak Smothered In Burgundy Gravy Recipes

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SMOTHERED STEAK & GRAVY RECIPE



Smothered Steak & Gravy Recipe image

Southern style beef steaks smothered in a savory onion, pepper, and mushroom gravy.

Provided by B. Coop

Number Of Ingredients 19

1 1/2 lbs gravy steak (Chuck steak, sirloin tender steak, beef tips, etc.)
2 TBS Worcestershire sauce
1 TBS seasoning salt
1 1/2 cup all purpose flour
1 TBS onion powder
1 TBS garlic powder
1 TBS poultry or steak seasoning
1/4 cup vegetable oil
2 TBS butter
1 cup sliced mushrooms
1 bell pepper sliced
1 medium onion sliced
3 TBS flour (from the same 1 1/2 cup flour used earlier)
1/3 cup sherry cooking wine
3 cups beef stock
1 beef bouillon cube
2 heaping TBS sour cream
Salt and pepper to taste
Green onions to garnish

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!

SIRLOIN STEAK WITH RICH MUSHROOM GRAVY



Sirloin Steak with Rich Mushroom Gravy image

Toasting the flour to a light tan color gives this gravy a rich taste and thickness, without overloading on fat. The gravy is thick and can be thinned to taste with additional broth. -Healthy Cooking Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup all-purpose flour
1 cup reduced-sodium beef broth
1 beef top sirloin steak (1-1/4 pounds)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon canola oil
1/2 pound sliced fresh mushrooms
1 garlic clove, minced
1/2 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/4 cup sherry or additional reduced-sodium beef broth
1 tablespoon butter

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.

Nutrition Facts : Calories 289 calories, Fat 12g fat (4g saturated fat), Cholesterol 66mg cholesterol, Sodium 565mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein. Diabetic Exchanges

SMOTHERED STEAK DEEPLY SOUTHERN



Smothered Steak Deeply Southern image

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

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

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.

SLOW-COOKED SIRLOIN



Slow-Cooked Sirloin image

My family of five likes to eat beef, so this recipe is a favorite. I usually serve it with homemade bread or rolls to soak up the tasty gravy. -Vicki Tormaschy, Dickinson, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 3h50m

Yield 6 servings.

Number Of Ingredients 11

1 beef top sirloin steak (1-1/2 pounds)
1 medium onion, cut into 1-inch chunks
1 medium green pepper, cut into 1-inch chunks
1 can (14-1/2 ounces) reduced-sodium beef broth
1/4 cup Worcestershire sauce
1/4 teaspoon dill weed
1/4 teaspoon dried thyme
1/4 teaspoon pepper
Dash crushed red pepper flakes
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a large nonstick skillet, brown beef on both sides. Place onion and green pepper in a 3-qt. slow cooker. Top with beef. Combine broth, Worcestershire sauce, dill, thyme, pepper and pepper flakes; pour over beef. Cover and cook on high until meat reaches desired doneness and vegetables are crisp-tender, 3-4 hours., Remove beef and keep warm. Combine cornstarch and water until smooth; gradually stir into cooking juices. Cover and cook on high until slightly thickened, about 30 minutes. Return beef to the slow cooker; heat through.

Nutrition Facts : Calories 199 calories, Fat 6g fat (2g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges

SMOTHERED ROUND STEAK WITH GRAVY



Smothered Round Steak with Gravy image

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

1 (2 1/2 pound) tenderized round steak, cut into 6 pieces
salt and ground black pepper to taste
1 cup all-purpose flour, divided
1 teaspoon garlic powder, or to taste
½ cup cooking oil, divided
1 large onion, sliced
1 cup water
1 teaspoon beef base (such as Better than Bouillon®)
1 teaspoon Worcestershire sauce
2 cups milk

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

GRANNY'S STEAK AND GRAVY



Granny's Steak and Gravy image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: Steamed rice

Steps:

  • Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

GROUND SIRLOIN STEAKS WITH BROWN GRAVY



Ground Sirloin Steaks With Brown Gravy image

This is a simple throw together meal that I make quite often. If you need something quick, or you're just tired and don't want to do a lot of work, this is the meal for you! Serve with a simple vegetable and rolls for a full meal.

Provided by ShortyBond

Categories     Meat

Time 25m

Yield 3 serving(s)

Number Of Ingredients 5

1 lb ground sirloin
1 (1 1/2 ounce) package onion soup mix
1 tablespoon seasoning salt
1 (7/8 ounce) package brown gravy mix
1 cup water

Steps:

  • Preheat a skillet over medium heat.
  • In a medium bowl, mix ground sirloin, onion soup mix, and seasoning salt until well mixed. Divide and flatten into three patties approximately 1/2" thick.
  • Brown patties on skillet, turning once or twice only, until done through.
  • Meanwhile, in a small sauce pan, mix brown gravy mix with water. Using a whisk, mix until slightly bubbling. Lower heat and allow to thicken.
  • Serve patties with gravy.

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