SMOTHERED STEAK DEEPLY SOUTHERN
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
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
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
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 CHUCK STEAK ELECTRIC SKILLET STYLE
Melt in your mouth, incredible flavored smothered steak that makes it's own delicious brown gravy.
Provided by Lynn Socko
Categories Beef
Time 2h35m
Number Of Ingredients 7
Steps:
- 1. Heat electric skillet to medium and drizzle in some olive oil. Placed seasoned steaks in and brown on both sides. Turn temp down to "Warm" where the light goes on and off every minute or two. Now cover with water and add chopped celery and onion. This is the secret to this melt in your mouth, incredibly flavorful steak. If your temp is too high and the heat light stays on your electric skillet constantly you will have to turn the meat and add water every few minutes to keep it from burning.
- 2. With temp on the Warm setting, seasoned meat covered in water and chopped onion and celery added, cover with lid and allow to simmer for about 20-30 min. Keep an eye on it until you know how often you need to add more water. Each time you add more water turn the meat over. About half way through add about 1 tsp of beef bouillon powder. This will just enrich your broth (gravy).
- 3. Allow to simmer 2- 2 1/2 hours or until steak is fork tender. Make sure you have plenty of water (broth) in pan when you remove steaks.
- 4. GRAVY-remove steak, mix together in a small bowl about 1 c milk and 1 tbsp. cornstarch. Mix together well till no lumps then add to broth ( I had about 3-4 cups of broth). If you have less broth use less milk and cornstarch. Add cornstarch mix to broth and stir while on low heat until thickened. Season with salt and pepper if desired.
SMOTHERED STEAK
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
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 STEAK SKILLET DINNER
Get ready for a delicious high class meal when you prepare this Smothered Steak Skillet Dinner. Whether you are trying to figure out a sophisticated dinner party meal that won't be too complicated, or a romantic dinner for two, this steak dinner recipe is perfect for all kinds of occasions. You are going to love the rich flavors and wonderfully juicy outcome of your steak when you try it out with this skillet recipe technique. This is definitely a dinner worth splurging on!
Provided by Recipelion.com Test Kitchen
Categories Meat
Number Of Ingredients 9
Steps:
- Heat a large cast iron skillet over medium high heat. Add butter and onions. Cook until slightly softened, stirring frequently for about 10 minutes.
- Season with salt and pepper. Add mushrooms, stirring for an additional 10 minutes. Mushrooms will be very soft and starting to turn golden. Remove from the pan and set aside, keep warm.
- Wipe pan clean and return to the heat. Drizzle olive oil in the pan.
- Season both sides of the steak well with salt and pepper. Place in the pan and cook for 8-10 minutes per side.
- Top the steak with slices of mozzarella cheese, and cover the pan and wait for the cheese to melt.
- Remove steaks from the pan and allow to rest for 5 minutes.
- Serve with mashed potatoes, top steak with reserved mushrooms and onions.
SMOTHERED STEAK & GRAVY RECIPE
Southern style beef steaks smothered in a savory onion, pepper, and mushroom gravy.
Provided by B. Coop
Number Of Ingredients 19
Steps:
- Cut steak into large chunks
- Toss steak in Worcestershire sauce and the seasoning salt
- In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
- Dredge the steak pieces in the flour. Coat all sides well; shake off excess
- Reserve the flour for later
- Heat oil in a skillet
- Add in the steak and brown on each side; 2-3 mins per side
- Remove the steak
- Add the butter into the skillet
- When the butter melts, add in the onion, bell pepper, and mushrooms
- Sprinkle with a pinch of salt
- Sauté until veggies soften; about 3 mins
- Sprinkle 3 TBS of the reserved flour used for dredging the steak
- Stir until the flour is no longer visible
- Pour in the sherry; stir
- Add in the beef stock and beef bouillon cube
- Bring to a simmer
- Return the steak back into skillet
- Reduce heat to medium low
- Stir, cover with the lid, and cook for 1 hour or until steak is tender.
- Add in the sour cream and stir until it dissolves
- Taste and add salt and black pepper as needed.
- Garnish with green onions
- Serve over garlic mashed potatoes or rice.
- Enjoy!
SMOTHERED STEAK
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
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.
SMOTHERED STEAK SKILLET
My husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on food.com. The World Is Your Steak...so to speak.
Provided by gailanng
Categories One Dish Meal
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
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.
GRACE LOVE'S SMOTHERED STEAK
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
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
CROCK POT SMOTHERED STEAK
Steps:
- Put the steak pieces in a bag with the flour and shake to coat.
- Heat the vegetable oil in a large skillet or sauté pan over medium-high heat (or the crock pot insert if it is stovetop safe) and brown the steak pieces on all sides. Place the steak in the crock pot insert if you didn't use it for browning it.
- To the steak add the bell pepper, sliced onion, and drained sliced mushrooms, if using.
- Combine the tomatoes with the soy sauce, garlic powder, black pepper, and crushed pepper, if using. Pour over the steak and vegetables.
- Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 4 to 5 hours.
Nutrition Facts : Calories 366 kcal, Carbohydrate 11 g, Cholesterol 104 mg, Fiber 2 g, Protein 33 g, SaturatedFat 7 g, Sodium 405 mg, Sugar 3 g, Fat 21 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g
SMOTHERED STEAK
A good, good for you, easy Steak recipe. I used my electric skillet for this dish.
Provided by Lynn Socko
Categories Steaks and Chops
Time 2h10m
Number Of Ingredients 9
Steps:
- 1. I used an electric skillet for this dish. Add a little olive oil to skillet and brown steak on both sides. Add about 2 cups of water, celery and onion (you can add some sliced carrots too if preferred). Cover with lid and simmer on very low. On the electric skillet I turn the knob till the light just comes on, it will then cut off and on and as it simmers. Check skillet about every 30 minutes and turn steak and add more water if needed. When steak is done you want 2 cups of broth. Cook till will depend on thickness of steak. My steak was about 1-1 1/2" thick. Most any cut of steak will work.
- 2. Once steak is tender (I wanted mine to the shredded point) remove steak, veggie and broth. Melt 1/4-1/2 c of butter and add the same amount of flour to make a roux. Let flour brown just a little to remove the raw taste. Add broth back to pan and mix well and allow to thicken. Add steak back into gravy and I used a potato masher to "smash" my steak and shred it.
- 3. Serve over mashed potatoes, rice or bread for an open face steak sammie.
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