Back in the day, my mama would make this smothered steak for Sunday suppers, and let me tell you, I would tear it up! That steak would be so tender and that brown onion gravy would have me singing. It is so delish and impressive if you wanna have some folks over for a good ole country meal. Serve it over some rice or cream cheese mashed potatoes to sop up that gravy.
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How to Make Smothered Steak
Step 1: Heat 4 tablespoons of oil in large pan over medium heat.
Season round steak with salt and pepper to taste. Dredge steak lightly in 1/2 cup of flour then brown in skillet on both sides. Once browned, remove steak from skillet and drain on paper towel. Set aside.
Step 2: Next scrape the bottom of the pan getting up all of the browned bits. Add the onion slices to the pan and saute’ for about 5 minutes until a bit browned and tender. Add minced garlic and saute’ for 1 minute.
Step 3: Next add 1 additional tablespoon of oil to skillet then sprinkle on remaining flour.
Allow the flour to brown then pour in beef stock and water and whisk together.
Step 4: Whisk in worcestershire sauce then turn heat down to medium. Add back in steak and put lid on pan. Allow the sauce to thicken until it coats the back of a spoon and steak is nice and tender.
Serve over rice and garnish with parsley if you desire.
Southern Smothered Steak
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Ingredients
- 5 tablespoons vegetable or olive oil separated
- 1 pound round steaks about 4
- Salt and pepper
- 1/2 cup all-purpose flour plus 2 tablespoons separated
- 1 medium onion sliced
- 2 teaspoons minced garlic
- 3 cups beef stock
- 1/2 cup water
- 1-2 tablespoons worcestershire sauce
- Rice for serving
- Garnish: parsley
Instructions
- Heat 4 tablespoons of oil in large pan over medium heat.
- Season round steak with salt and pepper to taste.
- Dredge steak lightly in 1/2 cup of flour then brown in skillet on both sides.
- Once browned, remove steak from skillet and drain on paper towel. Set aside.
- Next scrape the bottom of the pan getting up all of the browned bits.
- Add the onion slices to the pan and saute' for about 5 minutes until a bit browned and tender.
- Add minced garlic and saute’ for 1 minute.
- Next add 1 additional tablespoon of oil to skillet then sprinkle on remaining flour.
- Allow the flour to brown then pour in beef stock and water and whisk together.
- Turn heat to high to bring to a boil and season with salt and pepper.
- Whisk in worcestershire sauce then turn heat down to medium.
- Add back in steak and put lid on pan. Allow the sauce to thicken until it coats the back of a spoon and steak is nice and tender.
- Serve over rice and garnish with parsley if you desire.
Notes
For Storage
Allow the steak and gravy to come to room temperature, cooling completely. Then add it to an airtight container before placing it in the refrigerator for up to 5 days or the freezer for up to 3 months.Nutrition
Recipe Tips
- Don’t Overcrowd: Take all in batches so you can cook the steak up evenly.
- Simmer Until Tender: Don’t stop cooking until the steak is tender. You don’t want the steak to end up tough. The sauce also needs to thicken up. If it doesn’t coat the back of a spoon, don’t stop the heat.
- Taste Before Serving: Make sure you taste your gravy and adjust until the spices and flavors are exactly how you like them.
Serving Suggestions
Serve alongside Collard Greens, Cornbread, and Mashed Potatoes for a complete Southern meal that’s great for a Sunday supper or even something more special like a low key holiday celebration.
Other Southern Favorites
- Southern Fried Corn
- Southern Peach Cobbler
- Turkey Chops
- Hot Water Cornbread
- Rice and Gravy
- Southern Smothered Chicken
- Hamburger Steak
- Salisbury Steak
- Smothered Turkey Wings
- Southern Chicken and Dumplings
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I'll email this recipe to you, so you can come back to it later!
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Making this again tonight. The family loved it last time I made it. Our butcher always has these cuts of thin-sliced beef, and all I could think to make with it before was beef & broccoli, which was more time-consuming. I love gravy, so this is a new staple!
So glad your family loved it, and I’m with you on that gravy. Happy to hear this one has officially become a staple!
This sounds delicious. I have pork chops set out to cook. Do you think this recipe would work for them too?
It will! I actually have a smothered pork chops recipe you can follow!