Skillet Smothered Steak Tips Food

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.

FOODCHANNEL EDITOR

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.

SMOTHERED STEAK SKILLET

Steps:

• Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and drizzle olive oil, just enough to coat.; wrap tightly.
• Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. (This can easily be done in a toaster oven; watch carefully and will take less time.) Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
• Wash and rinse potatoes under cold water. In large sauce pot, bring potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Remove from heat and drain in colander.
• In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and smash with a potato masher; adjust milk and seasonings. Return smashed potatoes to low heat, if necessary to keep warm. (See my suggestion in description about a cast iron pan.).
• Sauteed Onions and Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
• Sirloin Steak Skillet: Grill steaks to desired degree of doneness; slice against the grain. Melt the slices of mozzarella cheese over each shingled steak. Top with onions and mushrooms, and serve with smashed potatoes on the side.

SMOTHERED STEAK

Steps:

• Pound the steak with a meat pounder to soften.
• Dredge meat in flour, salt and pepper.
• Brown in a skillet on both sides in hot oil or butter or both.
• Lower the heat and braise on very low heat until meat is fork tender (approximately 45 minutes to 1 hour) Remove meat from pan and set aside.
• Add more water to skillet, if necessary, and adjust seasonings (flour, salt and pepper) Stir constantly on low heat to make a rich, brown gravy.
• Place the meat into the gravy mixture and heat through.
• Serve on a meat platter.

GRANNY'S STEAK AND GRAVY

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.

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.

SUNNY'S SMOTHERED RIB EYE STEAK

Steps:

• For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
• In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
• For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

SMOTHERED CUBE STEAK AND POTATOES

Steps:

• Preheat oven to 350 degrees.
• Place flour on a sheet of wax paper.
• Lightly season steaks with salt and pepper.
• Coat steaks with flour, shake off excess
• In large skillet brown steaks on both sides in hot oil.
• Place fries and onions in a rectangular 3-quart baking dish.
• Top with steaks.
• In small bowl stir together soup and milk; pour over steaks, fries and onions.
• Tightly cover with foil.
• Bake about 1 hour or until steaks and onions are tender.

MUSHROOM AND ONION SMOTHERED SWISS STEAK

Steps:

• Melt margarine in large skillet on high heat. Add steaks; cook 5 min. on each side or until cooked through. Remove from skillet; cover to keep warm.
• Add mushrooms and onion to skillet; cook and stir until tender. Stir in flour until well blended.
• Stir in milk gradually. Bring to boil, stirring constantly. Stir in steak sauce; spoon over steaks. Serve with the rice.

SMOTHERED STEAK WITH MUSHROOM GRAVY

Steps:

• For steaks, in shallow bowl, mix flour, salt, and pepper.
• Coat meat with flour mixture, shaking off excess.
• Heat oil in large skillet over medium heat.
• Add meat and cook on both sides until almost cooked through and no red juices appear. Remove from heat and set aside.
• For gravy, in large saucepan, bring broth and soup to a boil.
• In small bowl, mix flour and water until flour is completely dissolved.
• Add to gravy, stirring constantly.
• Continue cooking, stirring frequently, until mixture thickens.
• Stir in wine.
• In small skillet, cook mushrooms in butter 3 to 4 minutes.
• Add to gravy with browning sauce and seasonings.
• Heat oven to 350°F
• Place meat in a shallow baking pan large enough to hold a single layer.
• Top with half the gravy. Cover with foil.
• Bake 12 minutes.
• Serve with remaining gravy.

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.