Basic Smothered Steak And Onions Food

ONION GRAVY SMOTHERED STEAK

Steps:

• Pat dry steaks with paper towels; season steaks with garlic salt and pepper.
• Heat vegetable oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat.
• Add steaks to the hot skillet and cook until browned and cooked to desired doneness; about 3 to 4 minutes per side for medium-rare steak. DO NOT crowd the skillet; cook two steaks at a time if skillet isn't big enough.
• Remove cooked steaks from skillet; set aside and keep covered.
• Set skillet back over medium-heat and melt remaining butter.
• Add in sliced onions and season with a pinch of salt; continue to cook for 10 to 12 minutes, or until onions are soft and caramelized. Stir frequently.
• Stir in minced garlic and season with Italian seasoning; cook for 10 seconds.
• Slowly add in beef broth and Worcestershire sauce; using a wooden spoon, scrape up the browned bits from the bottom of the pan. Bring mixture to a boil.
• Whisk in heavy cream and cook for 1 more minute.
• Reduce heat to medium-low; return steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and sauce has thickened.
• Remove from heat.
• Garnish with parsley and serve.

ONION AND PEPPER SMOTHERED ROUND STEAK

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 ROUND STEAK WITH 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.

SMOTHERED STEAK DEEPLY SOUTHERN

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.

BASIC SMOTHERED STEAK AND ONIONS

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.

PORK STEAK AND ONIONS

Steps:

• Season both sides of pork steaks with salt, pepper and garlic powder to taste.
• Spray electric fry pan or very large skillet with cooking spray.
• Heat to 375 degrees.
• Brown both sides of steak.
• When meat has been browned and starts to stick a bit, add two cups water.
• Cover.
• Cook for 15 minutes.
• Turn.
• Add water as it slowly cooks down.
• Always scraping up browned bits.
• Cook another 15 minutes, turning if necessary.
• Cover all the meat with onions.
• Add water again to keep level at 1/2 inch or so.
• Cook 15 minutes, turn meat, poke onions into liquid.
• Add more water if necessary.
• Keep cooking until onions are cooked all the way down, almost carmelized.
• Let liquid cook almost all the way down, again.
• Add just a cup of water.
• Scrap all bits and remove from pan.
• Serve with onions and juice on top.

SIRLOIN STEAK 'N ONIONS

Steps:

• Position broiler rack so that top of meat in pan will be 4" from the heat source; OR Cook on grill, preheat broiler or grill.
• Combine oil, minced onion, 3/4 teaspoon Garlic, 1/2 teaspoon rosemary, 1/2 teaspoon salt and 1/4 teaspoon pepper, brush over one side of steak.
• Place steak on grill seasoned side up, Broil 12 to 15 minutes with-out turning for medium-rare or cook on grill to your liking.
• In large skillet melt 1 tablespoon butter over medium-high heat.
• add onions and shallot.
• Cover; cook, stirring occasionally, until softened 5 minutes.
• Uncover; cook, stirring occasionally, until lightly browned, 5 minutes.
• Stir in remaining garlic powder, rosemary, salt and pepper.
• Add wine and broth; cook until liquid is reduced by half, 5 to 10 minutes.
• Stir in remaining butter into onion sauce; serve over Steak and Mashed Potatoes.

SMOTHERED BEEF AND ONIONS

Steps:

• In a large skillet, brown the steaks on both sides in butter; remove steaks and set aside.
• Add onion; stir/saute until tender.
• Sprinkle flour over onion; stir to combine.
• Gradually add consomme and wine; cook until thickened, stirring constantly.
• Stir in vinegar, salt, and pepper.
• Put steaks in onion mixture; cover and simmer 20 minutes or until steaks are tender.
• Serve over rice; sprinkle with parsley.