Smothered Steak

Delicious and easy-to-make Southern comfort food. Juicy steak, creamy mushroom, and onion gravy provide a flavorful meal your family will love. It's one of Southern cuisine's finest dishes that elevate any weeknight dinner into something spectacular.

Course dinner, Main

Cuisine Southern

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 197kcal

Author Imma

Ingredients

4 2-ounce (56g) sirloin steaks (about 1-inch thick)
2 tablespoons (56g) steak seasoning, divided
2 tablespoons (30ml) olive oil
2 tablespoons (28g) unsalted butter
8 ounces (227g) mushroom, sliced
1 yellow onion, sliced
3 cloves garlic, minced
1 teaspoon (1.5g) fresh thyme, chopped
1 teaspoon (4g) beef bouillon
2 tablespoons flour
1½ cups (240ml) beef broth low-sodium
Salt and freshly cracked black pepper to taste
Chopped fresh parsley, garnish

Instructions

Pat dry steaks with paper towels, then season steaks with steak seasoning (the seasoning has salt already).
Heat oil in a large cast iron skillet over medium-high heat. When the oil is hot, add steaks to the skillet and cook until browned and to the desired doneness, 3-4 minutes per side for medium-rare steak.
Transfer the cooked steaks to a plate, cover them with foil paper, and set aside.
Set the skillet back over medium heat and melt butter. Add the sliced mushroom and onions. Saute for 6-7 minutes or until onions are soft and caramelized, stirring frequently.
Stir in minced garlic, thyme, a tablespoon of the remaining steak seasoning, and beef bouillon, and continue cooking for about a minute. Then add flour and cook for another minute or two until the raw flour taste is gone.
Slowly add beef broth, and scrape up the browned bits from the bottom of the pan using a wooden spoon. Stir until fully combined and bring the mixture to a boil. Taste and season with salt and pepper as needed.
Reduce heat to medium-low. Return steaks to the skillet and continue simmering for about 3 more minutes, or until they're heated through and the sauce has thickened.
Remove from heat, garnish with parsley, and serve over garlic mashed potatoes or rice and serve.

Notes

A good gravy covers over what an economical steak is missing. Ensure the flour and fat are well mixed before adding the liquid to avoid lumps.
If you have time, brining or salting your steaks ahead makes for a tender meal.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition