Need a Smothered Steak Recipe

[RonaldB]

I have some elk round steak thawed out and was wanting to make a smothered steak tonight. Anyone got any good recipes? Thanks

[Bhgately]

Ingredients
2 pounds beef bottom round, trimmed of excess fat
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3/4 cup all-purpose flour
1/4 cup vegetable oil or bacon drippings
1 large onion, thinly sliced
2 cloves garlic, minced
2 stalks celery, chopped
1 tablespoon tomato paste
1 (14.5-ounce) can diced tomatoes
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 tablespoon Worcestershire sauce
1 1/2 cups beef broth
Directions
Preheat the oven to 325 degrees F.

Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.

Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.

Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

[temple droptine]

Yes sir, my favorite for pork chops and wild game.
Hopefully they are thin sliced (it works better)

I do mine in an electric skillet.
dredge steaks through a seasoned flour mix (flour, salt, pepper, little garlic powder/onion powder)
In the electric skillet brown the steaks lightly in light oil and pull them off until all are lightly browned, stack on a paper plate.
Deglaze the pan with beef broth 1/4 cup, and scrape the goodies from the bottom. Layer the steaks on the bottom of the pan, and cut up an onoin over the top. Pour the rest of the can of beef broth over the steaks, and about 1/8 to 1/4 cup of flour (seasoned) over the steaks. Cover the electric skillet, and cook on medium for about 2-3 hours.
Serves well with mashed taters and green beens/rotel tomatoes.

If you want it a little more detailed shoot me a PM and I will break it down more in an email.

cb

[temple droptine]

looks like I was a little slow, and got beat out. I have done it on a dutch oven before, and it is even better outdoors.

cb

[ItsLeo]

Yes sir, my favorite for pork chops and wild game.
Hopefully they are thin sliced (it works better)

I do mine in an electric skillet.
dredge steaks through a seasoned flour mix (flour, salt, pepper, little garlic powder/onion powder)
In the electric skillet brown the steaks lightly in light oil and pull them off until all are lightly browned, stack on a paper plate.
Deglaze the pan with beef broth 1/4 cup, and scrape the goodies from the bottom. Layer the steaks on the bottom of the pan, and cut up an onoin over the top. Pour the rest of the can of beef broth over the steaks, and about 1/8 to 1/4 cup of flour (seasoned) over the steaks. Cover the electric skillet, and cook on medium for about 2-3 hours.
Serves well with mashed taters and green beens/rotel tomatoes.

If you want it a little more detailed shoot me a PM and I will break it down more in an email.

cb

Yeppers! That's a good way to do it. Sometimes I use Tony Chacheres for a creole taste on the steaks and gravy.

Absolutely right about thin cut. No thicker than 3/4" I use peanut oil or olive oil for searing the steaks. To do it perfect, I time how long it takes for the juices to show up seeping through the flour on the uncooked side. Flip and sear for the same length of time on the other side. Then take them out and make gravy.

[dswaim]

The smothered steak I do probably doesnt taste as good as these others but it is quick and easy.

I take and slice an onion and jalapeno and saute them together. Then I take a pkg of ground meat (usually deer or beef) and make them into patties and put them into the frying pan with the onion and jalapeno. I season them with salt pepper onion/garlic powder (sometimes I use Tony's or Serendipity). In a bowl I mix up some Brown Gravy packets by McMormick and pour it in the pan when the meat is almost done and let it simmer until the meat is cooked. I then serve it over rice.

Like I said not as much time and effort put into it as the others and probably not as tasty but it is good (IMO) and quick and the wifey loves it...

[temple droptine]

The smothered steak I do probably doesnt taste as good as these others but it is quick and easy.

I take and slice an onion and jalapeno and saute them together. Then I take a pkg of ground meat (usually deer or beef) and make them into patties and put them into the frying pan with the onion and jalapeno. I season them with salt pepper onion/garlic powder (sometimes I use Tony's or Serendipity). In a bowl I mix up some Brown Gravy packets by McMormick and pour it in the pan when the meat is almost done and let it simmer until the meat is cooked. I then serve it over rice.

Like I said not as much time and effort put into it as the others and probably not as tasty but it is good (IMO) and quick and the wifey loves it...

I love hamburger steaks, and I will try this soon.

cb

[Creedmore]

Similar to some others in this thread. Look for Kitchen Bouquet. It's some good stuff. I made it with backstrap, and my daughter took the leftovers to school.


2 lbs beef tips or venison
oil or bacon drippings
1 capful Kitchen Bouquet (walmart has it)
1 chopped onion
1 package Lipton Onion soup mix
cooked rice

Brown the tips in just enough oil or bacon drippings. Add the onion and a capful of Kitchen Bouquet while you brown the meat.

Once browned, add in the soup mix and enough water to cover meat. Simmer for an hour. Serve over rice.

[MLank]

awesome

[Newman]

I used Temple Droptine's recipe for smothered steak. Turned out really good. I will definitely do again. Thanks for the tips!