Smothered Steak Deeply Southern
"Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!"
photo by MariahLeavitt
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon garlic powder
- 1 teaspoon onion powder
- 4 pieces cube steaks (butcher tenderized)
- 1 cup flour
- 1⁄2 cup oil
- 2 cups water
- 1 beef bouillon cube
- 1 large yellow onion, sliced rings
directions
- In small bowl mix 4 seasonings.
- Place flour in a flat surfaced dish (save unused flour for smothering).
- Sprinkle front and back side of each steak piece and rub deep into groves of steak.
- Heat oil to medium high in skillet (cast iron is best).
- Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
- Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
- Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
- Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
- Replace steak back in gravy and spread onion rings over the tops.
- Cover and simmer 30-40 minutes.
Questions & Replies
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I was on track until you said mixing The Roux Browns what is that??
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Why so vague on the amount and/or weight of the meat? -
What is "Recipe # 27361"?
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Do I have to tenderize my steaks before I cook them?
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Need to make 8 steaks, Can prepare as directed , except stove top simmer, can i simmer in oven in either dutch oven or crockpot? If so what would be correct oven temp or crockpot setting & same timing?
see 1 more questions
Reviews
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Tasty! this was a great base recipe, we just added a couple tweaks. Used bacon grease and lard instead of oil, Added mushrooms in with the onions, and used “better then bouillon” beef base. Thanks for the great comfort food meal! We will definitely be using this again! -
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Awesome! I made this tonight. The only changes I made are: I added some sliced baby bella mushrooms and sauteed the mushrooms and onions (I used white onions) in the oil before adding the flour and making the gravy.
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Southern Lady youre the best!! This recipe was very simple and full of flavor... i usually have to try a recipe and add my own spice to it but this recipe is perfect!! -
This is really easy and very tasty. The cube steak comes out nice and tender-not chewy at all. The onions taste really good too.
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C'mon, make this recipe. Start with just a single step. Okay, now out the door to the car and then the grocery. Follow those with several hundred more steps, retracing back home. You won't be sorry! I promise.
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Tweaks
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I like to add a cup for f fresh sliced mushrooms, OR a can of well drained stems and pieces. I also prefer to dice a sweet onion and toss it in.
RECIPE SUBMITTED BY
Southern Lady
East Texas, 0
<p>I live with my husband of 20 years and two high school teenagers in the rolling hills of East Texas. We have 22 acres outside several small farming/ranching/oil communities, with 1-1/2 acre pond, 5 big dogs that swim the waters (and 1 who's old and sleeps all day inside), and a mama doe who has a set of twins each year. I'm a movie enthusiast and my passion is writing (novels and screenplays). Over the past 2 years I've picked up painting and love it. When my kids are out of college in 6 years, my husband and I plan to travel extensively. I'd love to relocate temporarily to different ares of the USA and world, just so I can absorb the culture (and write about them). My whole life has been centered around food to show love and to socialize, so when I travel I'll search for the best foods and absorb the richness of the people. In the book Beach Music by Pat Conroy, you can taste the foods and drinks of the piazzas in Rome down to the detail of the Southern cuisine in S. Carolina. When I grow up, I want to write as beautifully as Mr. Conroy. My favorite cookbooks are those put together as church or other fundraisers. There's nothing better than a church potluck dinner, so you're almost gauranteed excellent recipes. I love cooking but hate the clean up, so my plans are when I earn the publishing $$big bucks$$, I'll hire a full-time housekeeper so I may cook to my heart's delight and not get frustrated over a messy kitchen. I love experimenting and trying new recipes, but my DH is a meat & potatoes man, thus prefers the basics. One of my children has been a self-professed vegetarian for 11 years, making dinner time a real treat to prepare. I've read somewhere that your pet peeve is usually something of which you're frequently guilty, so I'm a little hesitant to say; however, mine would be inconsiderate people. So, I try on a daily basis to put a smile on someone's face by doing the right thing and setting a good example for children.</p>
