ONION AND PEPPER SMOTHERED ROUND STEAK
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 5 cups beef and gravy, about 6 servings
Number Of Ingredients 20
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.
QUICK SKILLET STEAK WITH ONIONS AND MUSHROOMS
This easy weeknight steak dinner with onions and mushrooms takes about 15 minutes to make and is always a hit with my whole family.
Provided by Gina
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Slice beef into thin strips. Season with salt, garlic powder and fresh pepper to taste.
- Heat a large skillet over high heat. When the skillet is very hot, spray with cooking spray and add half of the beef.
- Cook 1 minute, then turn steak and cook an additional 30 seconds.
- Set aside in a large dish.
- Spray the skillet again and when it gets hot add the remaining steak, cooking one minute, then turning and cooking 30 seconds more.
- Add remaining steak to the dish.
- Return skillet to heat and spray once again with cooking spray; add onions and season with salt and pepper.
- Cook one minute, then turn and cook onions an additional 30 seconds or until onions are golden.
- Lower heat to medium and add 1/2 tsp olive oil to the skillet, add mushrooms, salt and pepper and lightly spray the top of the mushrooms with oil.
- Cook 1 1/2 minutes, then turn mushrooms and cook another minute and a half.
- Add to dish with steak and onions and stir to combine.
- Serve over rice.
Nutrition Facts : ServingSize 1 /4th (about 4 oz), Calories 95.4 kcal, Carbohydrate 3.5 g, Protein 12.5 g, Fat 4.1 g, Sodium 26.8 mg, Fiber 1 g, Sugar 1.1 g
TENDER THIN STEAKS WITH MUSHROOMS
This is basically a technique I have discovered for making those thin breakfast steaks suitable to serve for dinner. And, they don't have the consistency of shoe leather! I highly recommend that anyone who does not have Montreal Steak Seasoning go out and buy it! It is so good that it has forever replaced the use of pepper on steaks and burgers in our house! I serve this recipe with a hearty potato dish and veggies.
Provided by ChipotleChick
Categories Meat
Time 11m
Yield 4-5 serving(s)
Number Of Ingredients 5
Steps:
- Heat the olive oil over medium to medium high.
- Add the mushrooms and sauté until tender.
- Rub the steaks evenly with the garlic and steak seasoning or pepper.
- Push the mushrooms over to one side of the pan, and add the steaks.
- (You could remove the mushrooms and sear the steaks for 1 minute per side, but I don't know that they would be as tender). Cook the steaks for 2-3 minutes per side for well done.
- Serve while hot!
Nutrition Facts : Calories 625, Fat 42.4, SaturatedFat 16.8, Cholesterol 215.5, Sodium 140, Carbohydrate 1.4, Fiber 0.3, Sugar 0.6, Protein 55.8
SMOTHERED ROUND STEAK
Cooked low and slow, this easy Smothered Round Steak with mushroom and onion gravy turns an affordable cut of beef into a tender, flavorful meal.
Provided by Blair Lonergan
Categories Dinner
Time 3h40m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 318 kcal, Carbohydrate 7 g, Protein 44 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 605 mg, Fiber 1 g, Sugar 3 g, TransFat 1 g, UnsaturatedFat 7 g
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