Smotheredsteakdeeplysouthern Recipes

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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.

FOODCHANNEL EDITOR



FoodChannel Editor image

When you're craving a traditional smothered steak, here's your recipe. Pair it with mashed potatoes and green beans for a complete comfort food meal. This recipe courtesy of http://www.recipegoldmine.com and Texas Beef Council.

Provided by By FoodChannel Editor | June 2, 2008 5:31 pm

Time 1m

Yield -

Number Of Ingredients 7

2 pounds round steak
1 tablespoon vegetable oil
1 large onion, cut in half and sliced 1/4-inch thick
1 can cream of mushroom soup
1 envelope beefy onion soup mix
1 can beef broth
1 cup water

Steps:

  • 1 In skillet, or Dutch oven, heat oil over medium-high heat. Saute onion until translucent; remove and set aside. 2 In same skillet, saute round steak until browned. 3 Meanwhile, stir together mushroom soup, onion soup mix, beef broth and 1 cup water until blended; add onion and pour over browned meat. Reduce heat, cover with tight fitting lid, and simmer for 45 minutes to 1 hour, or until beef is fork tender, or for Dutch oven, cover and cook in preheated 350°F oven for 1 1/2 to 2 hours.

ONION AND PEPPER SMOTHERED ROUND STEAK



Onion and Pepper Smothered Round Steak image

Provided by Food Network

Categories     main-dish

Time 1h45m

Yield 5 cups beef and gravy, about 6 servings

Number Of Ingredients 20

1/2 teaspoon cayenne
2 1/4 pounds thin top round steak, sliced into strips about 1/4-inch thick
1 1/2 tablespoons Essence, recipe follows
1/2 teaspoon freshly ground black pepper
1 tablespoon freshly chopped parsley leaves
1/4 cup vegetable oil
3 tablespoons all-purpose flour
White rice, for serving, optional
3 cups chicken broth, divided
6 cups sliced onions
2 cups sliced red and green bell peppers
3 teaspoons salt
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper

Steps:

  • Combine the meat with the Essence and flour in a mixing bowl and toss to combine.
  • Heat the oil in a large cast iron Dutch oven or high-sided skillet over medium-high heat and brown the meat, in batches, until browned on all sides, 4 to 5 minutes. Add 2 cups of the chicken broth and stir, scraping the bottom and sides of the pan to loosen any browned particles. Add the onions, bell peppers, salt, cayenne, and black pepper. Cook, stirring frequently, for 6 to 8 minutes, or until the vegetables are wilted. Reduce the heat to medium. Cover and cook, stirring occasionally, for 15 minutes. Add the remaining cup of broth and continue to cook, uncovered, for about 1 hour longer, or until the meat is very tender and the gravy is thickened and flavorful. Add the parsley and serve immediately over white rice, if using.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

SMOTHERED STEAK



Smothered Steak image

Provided by Edna Lewis

Categories     Beef     Onion     Braise     Stew     Dinner     Bacon     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

4 bacon slices
2 tablespoons vegetable oil, divided
1 1/2 pounds chuck eye or blade steaks
1/2 cup all-purpose flour
2 cups thinly sliced onion
1 cup water

Steps:

  • Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
  • Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
  • Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
  • Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
  • Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
  • Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.

SMOTHERED ROUND STEAK



Smothered Round Steak image

Try less expensive round steak and gravy served over egg noodles for a hearty meal. Meaty and chock full of veggies, this slow-cooker creation will take the worry out of what's-for-supper any weeknight. Kathy Garret - Camden, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 6h15m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds beef top round steak, cut into strips
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 large onion, sliced
1 large green pepper, sliced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 jar (4 ounces) sliced mushrooms, drained
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses
Hot cooked egg noodles, optional

Steps:

  • In a 3-qt. slow cooker, toss beef with flour, salt and pepper. Stir in all remaining ingredients except noodles., Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with noodles.

Nutrition Facts : Calories 335 calories, Fat 6g fat (2g saturated fat), Cholesterol 95mg cholesterol, Sodium 1064mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 4g fiber), Protein 42g protein.

SMOTHERED STEAK



Smothered Steak image

Smothered Steak is a quick, easy and economical way to feed your family! With just a few simple ingredients, you can serve up a delicious and satisfying home-cooked meal.

Provided by Jennifer Locklin

Number Of Ingredients 11

¼ cup vegetable oil
3 pounds chuck eye or blade steaks
1 cup all-purpose flour
2 teaspoon salt or more to taste
1 teaspoon black pepper
1/2 teaspoon red pepper or cayenne pepper (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
3 cups thinly sliced onion
4 cloves garlic (minced)
1 ½ cups beef broth or water

Steps:

  • Cut steak into serving portions, then pat steaks dry, set aside.
  • In a small bowl, combine salt, black pepper, red pepper, garlic powder, onion powder; mix well and divide seasoning in half and place one half of the seasoning into a large baking dish.
  • Use the remaining half of seasoning and season the portioned steaks on both sides.
  • Mix together flour and seasonings in the baking dish, and dredge steaks on all sides, shaking off excess.
  • In a cast iron or heavy bottomed skillet, heat vegetable oil over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
  • Add onion to skillet and a little more oil (if necessary - about 1 tablespoon), 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until the onion is softened and golden browned, about 10 minutes.
  • Stir in the minced garlic and continue to saute, stirring constantly, for about 30 seconds.
  • Add steaks with any meat juices and beef broth, and bring to a boil.
  • Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil the sauce until reduced to about 1 ½ to 2 cups.
  • Season sauce to taste with salt and pepper.
  • Serve steak, gravy and onions over creamy mashed potatoes or hot cooked rice.

GRACE LOVE'S SMOTHERED STEAK



Grace Love's Smothered Steak image

Seattle-based soul singer Grace Love was born in the South, and learned to cook watching her parents in the kitchen. This satisfying dish was created using pantry staples. She calls it smothered because it's covered and finished in the oven. She calls it simple, but it's definitely comfort food at its Southern finest. Serve over steamed white rice.

Provided by Leslie Kelly

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h24m

Yield 4

Number Of Ingredients 13

1 tablespoon sea salt
1 tablespoon garlic salt
1 ½ teaspoons freshly ground black pepper
1 ½ teaspoons brown sugar
1 ½ teaspoons powdered honey
1 teaspoon ground cayenne pepper
1 teaspoon red pepper flakes
2 pounds beef chuck steak
2 tablespoons olive oil
2 onions, diced
2 yellow bell peppers, diced
1 cup sliced mushrooms
½ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
  • Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
  • Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
  • Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
  • Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.

Nutrition Facts : Calories 461 calories, Carbohydrate 16 g, Cholesterol 103 mg, Fat 32 g, Fiber 2.7 g, Protein 28.6 g, SaturatedFat 10.9 g, Sodium 3175.2 mg, Sugar 6.9 g

SMOTHERED ROUND STEAK (OR VENISON)-AN OLD AND RELIABLE RECIPE.



Smothered Round Steak (or Venison)-An Old and Reliable Recipe. image

Categories     Side     Steak     Venison     Simmer

Yield serves 6 to 8

Number Of Ingredients 6

One 2-pound round steak or venison backstrap (about 1/4-inch-thick)
Ground white pepper to taste
2 teaspoons olive oil
2 medium white onions, sliced
1 to 1 1/2 cups water
1 beef bouillon cube

Steps:

  • Trim the meat and cut it into 1-by-3-inch slices. Sprinkle with white pepper. Preheat a large nonstick skillet over high heat. Add the oil. In batches if necessary, brown the meat on all sides, about 3 minutes. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

BASIC SMOTHERED STEAK AND ONIONS



Basic Smothered Steak and Onions image

I have not tried this one yet, but my friend Anni who gave it to me is an excellent cook so I have no doubt it's wonderful!

Provided by AnOkie2

Categories     Meat

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
2 lbs top round steaks or 2 lbs bottom round steaks, about 3/4 inch thick
1 tablespoon vegetable oil
3 large onions, thinly sliced
2 bay leaves
3 sprigs fresh thyme or 1/2 teaspoon dried thyme, crumbled
1/4 cup beer
1 cup beef stock or 1 cup beef broth

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.

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