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.
SMOTHERED CUBE STEAK
I saw this recipe on Facebook a few times, and each time it was from a different food blog. It had nearly all positive comments from those who had tried it. It looked good, so I decided to give the recipe a try. It really is quite good, and it goes together rather quickly, so it's a good option for those busy nights when you...
Provided by Vickie Parks
Categories Steaks and Chops
Time 30m
Number Of Ingredients 11
Steps:
- 1. Season both sides of cube steaks with salt, pepper and Cajun seasoning. Rub a little flour into both sides of each cube steak.
- 2. Heat vegetable oil in skillet over over medium heat. Add cube steaks and cook 5 minutes each side. Remove cooked steaks to a platter, and cover with foil to keep warm.
- 3. Add mushrooms, onion and garlic to skillet with pan drippings, and cook about 5 minutes or until mushrooms and onions are tender, stirring frequently to scrape up browned bits from the skillet. (I added a little Cajun seasoning too, but that wasn't in the original recipe.)
- 4. Stir 2 tablespoons of flour into the gravy. Add the broth and thyme, and stir well. Cook over medium heat until gravy is thickened. Return cube steaks to skillet and heat several minutes in the gravy, turn and cook other side for several minutes or until heated through and cooked thoroughly. Add a little more broth if the gravy thickens too quickly.
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
CUBE STEAK RECIPE
This Tender Cube Steak is smothered in a delicious brown gravy with onions and pan fried on the stove top or in the Slow Cooker! Serve this over mashed potatoes, noodles, or rice, with roasted green beans or carrots!
Provided by Stephanie
Time 45m
Number Of Ingredients 19
Steps:
- See notes section below for Slow Cooker instructions.
- Seasoning Prep: Combine the meat seasoning mix and set aside.
- Gravy Prep: Combine the cornstarch and cold water in a medium bowl and whisk until incorporated and smooth. Add 1 cup chicken broth, 1 cup beef broth, 1 beef bouillon, 1 tsp onion powder, ½ tsp garlic powder and 1 ½ tsp Worcestershire sauce. Whisk to combine and set aside.
- Meat Prep: Place saran wrap over each cube steak and use the rough end of a meat tenderizer to pound it thin, about ½ inch thick or so. This really makes a nice difference in the consistency of the meat even though cube steak has already been tenderized.
- Rub seasoning mix on each side of the steak, then rub with flour.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear 2 steaks at a time for about 3 minutes per side. (Add a splash more olive oil if needed and adjust heat up or down slightly as needed as the steaks cook.) Set steaks on a plate to rest.
- Leave the meat flecks in the pan, this is called "fond" and it will add flavor to the gravy. If you have any black/burnt areas, use a damp paper towel to carefully clean that out.
- Melt 2 tablespoons butter over medium heat and use a silicone spatula to 'clean' the bottom of the pan. Add the onions and toss to coat. Cook the onions for 15-25 minutes, until desired consistency is obtained. I like mine very soft and reduced, almost caramelized. Be sure to stir them often as they cook.
- Add the liquid gravy mixture and use a silicone spatula to clean the bottom and sides of the pan once again. Bring to a boil, then reduce to a simmer.
- Add the steaks and any juices back to the pan and spoon some gravy on the top of each steak. Simmer with the lid partially covered for 5 minutes or so, until the gravy is thickened and the meat is cooked to your liking.
- Optional: Remove from heat and melt 2 Tablespoons cold butter at the end for a silky, velvety finish. This is a technique that chefs use called "monter au beurre".
- Serve with mashed potatoes, buttermilk biscuits, and roasted carrots or green beans.
Nutrition Facts : Calories 538 kcal, Carbohydrate 18 g, Protein 38 g, Fat 35 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 145 mg, Sodium 1102 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 17 g, ServingSize 1 serving
LORI'S SMOTHERED CUBE STEAKS
I had a couple of cube steaks, along with some odds and ends in the fridge, so this is what became of them.
Provided by Lori Mama
Categories Meat
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- In large saute pan, on medium high, heat 2 tbsp of the oil.
- Meanwhile, place flour along with season salt in a dish.
- Mix.
- Dredge steaks, coating well on both sides.
- Reserve remaining flour.
- Fry steaks in oil for 3 minutes on both sides.
- Place in oven going baking dish coated with non stick spray.
- Add the remaining oil to the pan.
- Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes.
- Add garlic and cook until fragrant.
- Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes.
- Add the wine, cooking briefly and then the stock.
- Stir.
- Should it become thicker than you want, just add more stock.
- Cook until desired consistency.
- Add the bacon, tarragon and pepper to taste.
- Stir.
- Pour mixture over the steaks and bake 45 minutes.
SMOTHERED STEAK AND GRAVY
Smothered Steak and Gravy is a delicious and comforting steak recipe. A pan seared seasoned steak that is then topped with a homemade onion gravy mixture. Serve your smothered steak with all your favorite sides.
Provided by Kelsey Apley
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Heat oil and 2 tablespoons of butter in a skillet over medium-high heat. Pat your steaks dry and then season with the season salt. Do both sides.
- Dredge your steaks in all purpose flour lightly then sear in a hot skillet. You will cook 4-6 minutes per side, to your desired doneness.
- Remove steaks from the pan, and in the rest of the butter and onions. Next, saute for 4-5 minutes to soften. Then toss in the garlic, and cook another minute or until you smell the garlic.
- Stir in the beef broth and then heavy cream. Whisk well, scraping the bottom of the pan to remove any stuck on bits.
- Once the sauce boils, reduce heat, and cook for another 5 minutes or until the gravy begins to thicken.
- Place your steaks back in the gravy mixture, and smother them. Then serve your smothered steak with your favorite sides.
Nutrition Facts : ServingSize 1 g
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