Southern Smothered Steak
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1 lb lean top round steak, well trimmed
- 1⁄4 cup flour
- 1 tablespoon vegetable oil
- 2 onions, thinly sliced
- 1 cup beef broth (*see note below)
- 1 (16 ounce) can whole canned tomatoes, drained and chopped (**see note below)
- 1 bay leaf
- 1 tablespoon dried parsley
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1⁄4 teaspoon Tabasco sauce
- 1⁄2 teaspoon salt (*see note below)
- 1⁄4 teaspoon ground black pepper
directions
- Cut steak into serving size pieces.
- Dredge in flour, shaking off excess.
- In a large non-stick skillet, heat the oil over med-high heat.
- Add steak and cook, turning often, until browned, about 4-5 min.
- Remove to plate and set aside.
- Add the onions to the skillet, and cook stirring often to scrape up those brown bits from the bottom of the pan, until the onions have begun to soften.
- Add all the remaining ingredients to the pan and mix well.
- Return the steak to the pan.
- Cover and turn heat to med-low, simmering 45 to 1 hour until the the steak is tender and the sauce has thickened.
- Remove the bay leaf and skim any unwanted fat from the pan (probably won't be any if you use the recommended amount of oil and lean, trimmed meat).
- Spoon the sauce over the meat to serve.
- Excellent served with either home-made mashed potatoes, or over rice.
- This dish freezes and reheats well and can easily be doubled.
- *Note1--For added flavor and less sodium the author recommended substituting dry red wine or beer for the beef broth.
- I use a low sodium beef broth myself.
- If I were to use regular beef broth, I would definitely cut back on the salt recommended to 1/4 teaspoon.
- **Note2--Make sure you drain your tomatoes.
- You don't want a watered down sauce.
- You could also use 2 large ripe tomatoes chopped instead of the canned, but why bother?
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RECIPE SUBMITTED BY
Deborah1
United States