Sweet Onion Smothered Steak Sauce 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.

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.

SWEET ONION SMOTHERED STEAK SAUCE

Steps:

• Heat 1 tblspn oil in nonstick skillet.
• Cook onion with dash of salt, until soft and lightly brown.
• Add broth, barbecue sauce and simmer until slightly thickened.
• Whisk in butter and season with salt and pepper.
• Spoon over steak and serve.

HAMBURGER STEAKS WITH ONION AND MUSHROOM GRAVY

Steps:

• For the hamburger steaks: Whisk together the mustard, smoked paprika, egg, garlic, 1 teaspoon salt and 1/4 teaspoon pepper in a medium mixing bowl. Mix in the ground beef and breadcrumbs by hand, then form into 4 oval patties, about 1/2 inch thick.
• Set a large nonstick pan over medium-high heat and add the oil. Add the patties and brown on both sides, about 3 minutes per side. Transfer the patties to a plate; set aside.
• For the onion and mushroom gravy: Turn the heat down to medium and add the mushrooms and thyme. Cook until the mushrooms release their liquid and are browned, about 8 minutes. (The mushrooms might seem dry at first, but will eventually release liquid and add moisture to the pan.) Transfer the mushrooms to a plate; set aside.
• Melt the butter in the pan, add the onions and garlic and cook until translucent and lightly golden, about 10 minutes. Sprinkle in the flour and cook, stirring, until the butter and liquid are absorbed, about 1 minute. Pour the broth and Worcestershire into the pan and stir until the flour is dissolved.
• Turn the heat to high and bring to a boil. Stir the mushrooms back into the pan and nestle in the beef patties. Cover with a lid and reduce the heat to medium low. Let simmer until the sauce has thickened and a thermometer inserted into the patties registers 165 degrees F, about 10 minutes.
• Turn the patties over a few times to coat in the sauce. Season with salt and pepper and top with the parsley.

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 FLAT IRON STEAK IN A PARMESAN PEPPER SAUCE

Steps:

• Pour 1/4 cup dressing over steak and seal in a Ziploc bag. Refrigerate at least 30 minutes or overnight to marinate.
• Combine sour cream, 2 tbsp of the remaining dressing, Parmesan cheese, salt and pepper. Refrigerate until serving time.
• Heat remaining 2 tbsp dressing and garlic in large nonstick skillet on medium heat. Add onions; cook until golden brown, stirring frequently. Remove onions; set aside.
• Drain steak; discard marinade. Cook steak in same skillet on medium heat 3-4 on each side for medium doneness. Place on cutting board; slice crosswise into thin strips. Serve steak topped with sauce and onions.

SMOTHERED SWISS STEAK

Steps:

• Sprinkle salt evenly on both sides of the cube steaks. Combine flour and pepper in a shallow dish; dredge steaks in the flour mixture.
• Brown 2 steaks in 1 1/2 tbsp hot oil in a large nonstick skillet over medium high heat 3 minutes each side; drain on paper towels. Repeat with remaining steaks and oil. Drain drippings from skillet, reserving 1 tbsp oil in skillet.
• Saute onion and bell pepper in hot drippings 7 minutes or until tender.
• Add diced tomatoes and remaining 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return the steaks to the skillet; cover and cook over low heat 55 to 60 minutes or until tender.

SUBWAY SWEET ONION SAUCE (COPYCAT)

Steps:

• WHISK sauce ingredients together in a small saucepan (1 cup plus 2 tablespoons granulated sugar, 1/2 cup plus 1 tablespoon cold water, 6 tablespoons white vinegar, 1 1/2 tablespoons red wine vinegar, 1 tablespoon arrowroot powder, 1 tablespoon minced onion flakes, 2 1/2 teaspoons Dijon mustard, 2 1/2 teaspoons mustard powder, 3/4 teaspoon celery salt, 3/4 teaspoon fresh onion juice, 3/4 teaspoon poppy seeds, 1/2 teaspoon onion salt, 3/8 teaspoon garlic salt, 3/8 teaspoon paprika, 3/8 teaspoon black pepper, 1-2 drops sesame oil).
• BRING mixture to a boiling while whisking constantly.
• REDUCE heat to low simmer, stirring until thickened and flavorful, about 5 minutes.
• ALLOW to cool, then refrigerate in a sealed container (keeps indefinitely).
• SERVE as a dressing for sandwiches or salads and enjoy!

SPICY SWEET STEAK SAUCE

Steps:

• Combine above ingredients in a sauce pan. Bring to a slow boil, whisk or stir until desired consistency 2-5 minutes.
• Serve warm. Will thicken a bit more as it cools.

STEAK WITH CARAMELIZED ONIONS

Steps:

• In a medium skillet melt butter over medium-low heat.
• Add onions and garlic.
• Cook, covered, for 13-15 minutes or until onions are tender.
• Add brown sugar and salt.
• Cook, uncovered, over medium-high heat 4-5 minutes or until onions are golden brown, stirring constantly.
• Meanwhile, cut meat into 4 serving-size pieces.
• Sprinkle pepper on both sides of each meat piece.
• Place on the unheated rack of a boiler pan.
• Broil 3 inches from the heat to desired doneness, turning once.
• (Allow 10-12 minutes for medium rare.) Stir vinegar into onions.
• Spoon onion mixture over steak.
• Sprinkle with parsley.

PASTA WITH SMOTHERED ONION SAUCE (MARCELLA HAZAN)

Steps:

• Put the butter and olive oil, and the onions with some salt in a large sauté pan. Cover and turn heat to very low. Cook for almost 45 minutes to an hour until the onions become very soft.
• Uncover the pan, raise the heat to medium high, and cook the onions until they become colored a deep, dark gold. Any liquid the onions may have shed must now boil away.
• Add liberal grindings of pepper. Taste and correct for salt. Bear in mind that onions become very sweet when cooked in this manner and need an adequate amount of seasoning. Add the wine, turn the heat up, and stir frequently while the wine bubbles away. Add the parsley, stir thoroughly, and take off heat.
• Toss with cooked drained pasta, adding the grated Parmesan. As you toss, separate the onion strands somewhat to distribute them as much as possible throughout the pasta. Serve immediately.