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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My son who lives with me, (I do the cooking)has what I call Val Kilmer disease. Which is cancer under the tongue. If you could guide me to something I can make for him that he can swallow. I have three nice ribeyes that I was thinking about putting in the crockpot with some gravy so how long do you think I should cook them, on H or L? Pls give me both times. I am 85 and have cooked for many a year, but this is different.
Thank you for any assistance you can give me!
Excellent
Absolutely delicious and well prepared for entire family.
Wonderful! So glad you enjoyed this.
This is grade-A delicious! If you’re a gravy lover, this is the dish for you. This is an easy to make meal, packed with southern goodness. The next time I make it, I’ll have to add mushrooms. Thank you Jocelyn. I now have a new recipe to add to my collection.
Hooray I’m so so glad you enjoyed this!
Earlier today, I had a serious gravy craving (to us gravy addicts it’s known as a “graving”) and landed on this recipe. My husband and I are from the South, and we know our gravy. This is definitely in the upper echelon. And the meat was tender and flavorful, too. 😉 No knives needed!
LOL love graving!! So glad you guys enjoyed it!
great alternative for me, love my cast iron steak recipe but topping with a brown gravy is a nice alternative, so thank you
Wonderful and classic southern recipe,I would use a few cube steak pieces instead of round easier for new cooks and much cheaper in the grocery store