Recipe by Southern Lady
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 Mashed Potatoes. Simply pure southern comfort food!
Top Review by 58limited
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.
- 4.92 ml salt
- 2.46 ml black pepper
- 2.46 ml garlic powder
- 4.92 ml onion powder
- 4 piece cube steaks (butcher tenderized)
- 236.59 ml flour
- 118.29 ml oil
- 473.18 ml water
- 1 beef bouillon cube
- 1 large yellow onion, sliced rings
Directions See How It's Made
- 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.