Onion Smothered Round Steak 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.

SMOTHERED ROUND STEAK

Steps:

• Preheat oven to 300°F.
• Use a meat mallet to tenderize the meat by pounding to ½-inch thickness.
• Heat 1 tablespoon of olive oil in a Dutch oven or deep braising skillet over medium-high heat. Working in batches, if necessary, add the steak and cook until browned, about 5 minutes per side. Remove from the pan and set aside.
• Reduce the heat to medium; add the butter to the drippings in the pan. When the butter melts, stir in the mushrooms and onion; cook until starting to soften, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the broth and Worcestershire sauce, scraping up any browned bits from the bottom of the pan with a wooden spoon.
• Return the steaks and any juices to the pan. Sprinkle dry onion soup mix over all. Tuck thyme and rosemary sprigs into the broth.
• Cover and bake for 2 ½ - 3 hours, or until the meat is tender. Check the steaks once or twice during the cooking process, adding more broth to the pan if necessary. You want about ½ - ⅓ of the steaks submerged in the liquid for proper braising. If the steaks are still tough at the end of the cooking time, return the pan to the oven and continue baking.
• Remove the meat from the pan and cover loosely with foil to keep warm. Discard the herb sprigs.
• To thicken the gravy, bring the liquid to a boil over medium-high heat. If you'd like even more gravy in your pan, you can add more beef broth at this time. Add about half of the cornstarch slurry, whisking until the mixture thickens. If you'd like a thicker gravy, add the remaining cornstarch slurry (I find that I don't usually need all of the cornstarch). To thin the gravy, add extra broth. Taste and season with salt and pepper, if necessary.
• Slice the steaks thinly against the grain. Spoon the gravy over top and serve with mashed potatoes, noodles or rice. Garnish with chopped fresh herbs.

SMOTHERED ROUND STEAK

Steps:

• Season the meat with one half of the salt and peppers.
• Dust with flour on all sides.
• Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the meat, and brown well on all sides.
• Remove the meat and pour off all but 1 teaspoon of the oil.
• Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water.
• Stir well and reduce the heat to the lowest possible point.
• Return the meat to the pot and cover with the remaining vegetables.
• Cover and let cook until the meat is very tender, about 1 hour and 15 minutes.
• Serve the meat in slices, with rice alongside and the gravy over all.
• When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide.
• For extra flavorful meat, try larding with slivers of garlic before smothering.

SMOTHERED ROUND STEAK

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.

SMOTHERED STEAK WITH BROWN GRAVY

Steps:

• In a flat pan or pie dish, combine flour, salt, ground thyme and garlic powder; set aside
• Thinly slice onion and bell pepper; set aside
• Heat oil on medium in stockpot
• Slice beef into 4 pieces; lightly salt and pepper
• Dredge beef through flour mixture and place in hot oil; cook 5 minutes on each side; remove beef and set aside
• Use a wooden spoon to scrape up remnants in stockpot; stir in beef broth; continue to scrape bottom of pan
• Add Worcestershire sauce and 3 tablespoons of the reserved dredging flour to the broth; whisk till smooth
• Add browned beef back to stockpot; top with sliced onions and sliced peppers; add enough water to barely cover the meat;reduce heat to simmer and cover; cook until meat is tender (about 1 hour)
• Serve over prepared rice

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

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.

ROUND STEAK AND GRAVY II

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Trim the fat from the steak, and cut into desired number of servings.
• In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
• Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.

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.

SMOTHERED ROUND STEAK

Steps:

• Season round steak with salt, black pepper and garlic powder. Brown steak in oil until very brown on both sides, be patient, this step is very important to the success of your gravy. When very brown, take steak out and put onion in to brown. Add steak back to the pot, add mushrooms and cover with water. Cook on medium heat until steak is very very tender, you may need to add water as you go. If you want to thicken the gravy, sprinkle some wondra at the end and boil.