ONION GRAVY SMOTHERED STEAK (EASY 30-MINUTE!)
Say hello to this delicious smothered steak and onion gravy recipe that is easy to make and perfect for a quick 30-minute midweek dinner.
Provided by Kim Grabinski
Categories dinner Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Place half of the oil and butter in a large skillet over medium heat.
- Add onions and sauté for 3-4 minutes until translucent, then add 1/2 cup beef broth and the vinegar.
- Continue cooking for about 10 minutes until onions absorb all liquid.
- Meanwhile, season the steaks with salt, pepper and optional herbs de Provence.
- Remove onions from skillet and add remaining oil and butter.
- Cook steaks for 4 minutes per side, until well browned. Add the onions back to the pan.
- Stir cornstarch (arrowroot powder or 1/4 cup heavy cream) into remaining broth and add to pan.
- Continue cooking until the liquid is reduced by half and turns into a thick gravy.
- Add one slice of mozzarella cheese (or 1/4 cup shredded) to each steak. (If it doesn't melt easily, place a lid on the skillet to assist.)
Nutrition Facts : Calories 647 kcal, Carbohydrate 9 g, Protein 52 g, Fat 45 g, SaturatedFat 23 g, Cholesterol 168 mg, Sodium 560 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
SMOTHERED CHICKEN WITH ONION GRAVY
Keep these ingredients on hand and know that the taste of comfort is only minutes away. Photo credit: Georgia Johnson from Comfort of Cooking.
Provided by McCormick
Categories Entrees,
Yield 6
Number Of Ingredients 7
Steps:
- Sprinkle both sides of chicken with thyme and seasoned salt. Spray large nonstick skillet with no stick cooking spray. Heat over medium heat until hot. Add chicken; cook 5 to 6 minutes per side or until cooked through. Remove on serving platter; keep warm.
- Spray skillet with cooking spray. Add onions; spray with cooking spray. Cook and stir 6 minutes or until browned.
- Mix remaining ingredients in small bowl with wire whisk until blended. Add to onions. Bring to boil on medium heat; cook 2 minutes, stirring frequently. Spoon gravy over chicken.
Nutrition Facts : Calories 159 Calories
BEST ONION GRAVY
Steps:
- Melt the butter in a saucepan over medium high heat. Add the sliced onions and sugar and cook for about 30 minutes until caramelized (deep golden). Add the red wine and herbs, bring to a rapid boil for 2 minutes, reduce the heat and simmer for 10 minutes. Add the stock, mustard, salt, pepper and Worcestershire sauce, bring to a boil, reduce the heat to a low simmer and simmer, covered, for 20 minutes. Remove sprigs of herbs. Add the vinegar, whisk in the cornstarch and simmer another minute or two until thickened, whisking continuously. Add the cold butter and whisk until dissolved. Add salt and pepper to taste and more mustard if desired.
Nutrition Facts : ServingSize 0.25 cup, Calories 82 kcal, Carbohydrate 4 g, Protein 1 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 18 mg, Sodium 396 mg, Fiber 1 g, Sugar 2 g
PORK CHOPS SMOTHERED IN ONION GRAVY
This recipe calls for 4 pork chops because that's about what you can fit into a standard frying pan, though I've squeezed 6 smaller chops in before. I recommend you double the recipe because my husband eats them two at a time. Serve the smothered pork chops over cooked rice with your favorite vegetable side dish and cornbread.
Provided by Lolita Contreras Murrah
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 1h40m
Yield 4
Number Of Ingredients 11
Steps:
- Mix seasoned salt, garlic powder, black pepper, and paprika together in a bowl; rub about 3/4 teaspoon spice mixture onto each pork chop. Thoroughly coat each pork chop with flour, saving remaining seasoning and flour for the gravy.
- Heat vegetable oil in a heavy skillet over medium-high heat; cook pork chops in the hot oil until browned, about 3 minutes per side. Transfer pork chops to a plate, retaining drippings in the pan. Cover pork chops with paper towels.
- Cook and stir onion in the drippings in the heavy skillet over medium heat until browned, 5 to 10 minutes. Add mushrooms, remaining flour, remaining spice mixture, and about 1 teaspoon water if needed to moisten; cook and stir until onion is golden brown, about 5 minutes.
- Stir 2 cups water into onion-mushroom mixture until gravy is smooth; bring to a boil. Place pork chops in the gravy, reduce heat, cover skillet, and simmer until pork chops are tender, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 419.8 calories, Carbohydrate 19.7 g, Cholesterol 63 mg, Fat 26 g, Fiber 2.1 g, Protein 26.6 g, SaturatedFat 6.5 g, Sodium 709.1 mg, Sugar 3.1 g
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
SMOTHERED CHICKEN THIGHS IN ONION GRAVY
Steps:
- Preheat the oven: Preheat the oven to 350°F.
- Heat the oil and prep and season chicken: In a large ovenproof skillet over medium-high heat, heat the oil until shimmering.
Nutrition Facts : Calories 423 kcal, Carbohydrate 9 g, Cholesterol 218 mg, Fiber 1 g, Protein 42 g, SaturatedFat 7 g, Sodium 412 mg, Sugar 4 g, Fat 26 g, UnsaturatedFat 0 g
SMOTHERING ONION GRAVY
The long slow cooking of this recipe is what really makes it special and gives it a deep and rich flavour beautiful colour.
Provided by Terese
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a heavy pan and cook the onions for about 20 minutes, stirring frequently until soft. Turn the heat down low, do not cover the pan and cook until the onions are brown, this should take about 1 hour so don't try and rush it.
- Add the stock, red wine, Worcestershire sauce and mustard.
- Bring the gravy to the simmer and reduce slightly, stir frequently, check the seasoning and serve.
Nutrition Facts : Calories 238.2, Fat 16.4, SaturatedFat 9.9, Cholesterol 43.1, Sodium 256.8, Carbohydrate 15.6, Fiber 1.6, Sugar 6.6, Protein 3.8
SMOTHERED CHICKEN IN ONION GRAVY
A very simple, yet very tasty weeknight chicken dish. The onion, stock and flour reduces down to make a mild, savory gravy.
Provided by fraserwag
Categories Chicken
Time 48m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pound chicken breasts slightly to uniform thickness. Preheat non-stick skillet over medium heat for 3 minutes, then melt 4 tablespoons butter. Sauté the chicken breasts, 2 at a time in the melted butter until browned on both sides. Place browned chicken in a medium-sized sauce pan.
- Add remaining two tablespoons of butter to skillet, and then sauté the onion until soft and brown, about 4 minutes Add onions to chicken in sauce pan.
- Add 5 tablespoons flour to skillet, and sauté about 2 minutes, until slightly browned. Add stock and whisk until smooth. Add salt, pepper and garlic powder, and then pour over chicken in sauce pan. Add ranch dressing and stir.
- Bring mixture to boil in sauce pan, then cover and simmer over medium low for 30 minutes.
- I serve with homemade biscuits to mop the gravy, along with mashed potatoes, or wild rice.
Nutrition Facts : Calories 547.3, Fat 27.3, SaturatedFat 12.9, Cholesterol 183.7, Sodium 674.9, Carbohydrate 15.6, Fiber 0.9, Sugar 3.8, Protein 56.8
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