Smothered Steak is a delicious, easy-to-make Southern comfort food. Juicy steaks, creamy mushrooms and onion gravy provide a flavorful and hearty meal your family will love. One of Southern’s finest dishes, he makes a great weekday dinner.
There aren’t many cooking styles aptly named soul food. And this smothered steak recipe definitely deserves its place for its bone-sticking comfort that feels like a big hug from a loved one.
Whenever I make this dish for my family, I always remember my aunt making it for me when I was a child. The sizzling sound and the scent of onions, garlic and mushrooms when hitting the pot were the best. That’s what soul food is all about.
Why Smoked Steak is a Southern Tradition
Throughout the Deep South, and Louisiana in particular, it is a tradition to smother food with gravy from drippings of bread. It’s all done on the stovetop, so you’ll get amazing flavors in no time. No wonder we love smothering steak.
recipe ingredients
- sirloin steak – Lean, tender and juicy, perfect for hamburger steaks.
- mushroom – Almost all mushrooms bring an earthy flavor to the gravy.
- onion – Yellow or white onions work best for this recipe. It perfectly complements the flavors of steak and mushrooms.
- herbs – Fresh thyme and garlic give your kitchen a wonderful aroma and enhance the taste of your dishes.
- steak seasoning – Store-bought is great, but homemade steak seasoning with paprika, garlic powder, onion powder, white pepper, coriander powder, red pepper flakes and curry powder works even better.
- beef broth – We use low-sodium soup to control salt content. Beef bouillon adds more beef flavor.
how to make smoked steak
- prepare the steak – Pat steak dry with paper towels and season with steak seasoning. (photo1)
- cooking – Heat the oil in a large cast iron skillet over medium-high heat. When the oil is hot, add the steaks to the skillet and cook until browned. 3 to 4 minutes per side for a medium rare steak. Place steaks on plate, cover with foil, and set aside. (Photo 2)
- Sauté vegetable – Return the skillet to medium heat and melt the butter. Add sliced mushrooms and onions. Sauté, stirring frequently, for 6 to 7 minutes or until onions are soft and caramelized. (Photo 3)
- gravy – Stir in minced garlic, thyme, remaining 1 tablespoon steak seasoning and beef broth. Cook for about 1 minute. Then add the flour and cook for another 1-2 minutes. Slowly add beef broth, scraping up any browned bits from bottom of skillet. Once thoroughly mixed, bring the mixture to a boil. Season with salt and pepper. (Photos 4-6)
- add steak – Reduce heat to medium-low. Return the steaks to the skillet and continue to simmer for about 5 minutes or until heated and the gravy thickens. (Photo 7)
- serve – Remove from heat, garnish with parsley and serve over garlic mashed potatoes or rice. (Photo 8)
recipe variations
- You can use ribeye, top sirloin, chuck or proper cuts of cube steak if you prefer.
- Braised chicken and pork is a wonderful dish soaked in this decadent gravy.
tips and tricks
- A good quality gravy makes up for what an economical steak lacks. Make sure the flour and fat are well mixed before adding the liquid to avoid lumps.
- If you have the time, pre-brine or salt the steak for a tender meal.
advance instructions
Braised steaks are hottest right off the stove, but you can also make them ahead and reheat them when you’re ready to serve. Bring everything to a simmer when ready to serve.
How to eat and store
The best way to enjoy this soul food staple is piping hot. creamy mashed potatoes.
Leftovers last longer 3 days in the refrigerator, 3 months in the freezer into an airtight container. You can zap it in the microwave or reheat it on the stovetop, but you may need to add a little water or broth to thin the gravy.
FAQ
Good idea! If you want to tenderize the steak, use a meat mallet or poke the steak all over with a fork. A tender steak is sometimes called a cube steak because it leaves indentations during processing.
of course! If you prefer white gravy, add heavy cream to the pan after stirring the beef broth. This will give the steak a creamy white gravy.
If you prefer, you can also cook your steak in the oven. But the gravy is best made on the stovetop.
Accompaniment to steamed steak
Such a dish is worth combining with an equally pleasant and satisfying side dish.I recommend serving your smothered steak Southern cornbread dressing, Potato Gratin, Gritsagain roasted garlic mashed potatoes.
Try more satisfying soul food recipes
- chicken fried steak
- steamed chicken
- shrimp gumbo fish
- grits and fish
- homemade lemonade
Conclusion
For delicious Southern cuisine and a memorable meal, steak is the way to go. Have you tried this recipe yet? Please comment and rate the recipe.😍
see how to make
smoked steak
A delicious, easy-to-make Southern home-cooked meal. Juicy steaks, creamy mushrooms and onion gravy provide a flavorful meal your family will love. One of Southern’s finest dishes, he makes a great weekday dinner.
Preparation: Five minutes
cooking: 30 minutes
total: 35 minutes
Southern
procedure
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Pat dry steak with a paper towel and season with steak seasoning (seasoning already has salt).
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Heat the oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the steaks to the skillet and cook to your desired doneness until browned. 3-4 minutes per side for a medium-rare steak.
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Transfer the cooked steak to a plate, cover with foil paper, and set aside.
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Return the skillet to medium heat and melt the butter. Add sliced mushrooms and onions. Sauté, stirring frequently, for 6 to 7 minutes or until onions are soft and caramelized.
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Stir in the minced garlic, thyme, remaining 1 tablespoon steak seasoning, and beef broth, and continue cooking for about 1 minute. Then add the flour and cook for another minute or two until the raw flour taste is gone.
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Slowly add the beef broth and use a wooden spoon to scrape any browned bits from the bottom of the pan. Stir until thoroughly mixed and bring the mixture to a boil. Taste and season with salt and pepper as needed.
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Reduce heat to medium-low. Return steaks to skillet and cook for an additional 3 minutes or until cooked and sauce thickens.
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Remove from heat, garnish with parsley, and serve over garlic mashed potatoes or rice.
Tips and notes:
- A good gravy makes up for what an economical steak lacks. Make sure the flour and fat are well mixed before adding the liquid to avoid lumps.
- If you have the time, pre-brine or salt the steak for a tender meal.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 1steak| | calorie: 183kcal (9%)| | carbohydrates: 12g (Four%)| | protein: Fourg (8%)| | obesity: 14g (twenty two%)| | saturated fat: Fiveg (31%)| | Polyunsaturated fat: 1g| | Monounsaturated fat: 7g| | Trans fat: 0.2g| | cholesterol: 17mg (6%)| | sodium: 250mg (11%)| | potassium: 463mg (13%)| | fiber: 3g (13%)| | sugar: 3g (3%)| | Vitamin A: 439IU (9%)| | Vitamin C: 6mg (7%)| | calcium: 92mg (9%)| | iron: 3mg (17%)
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