Smothered steak is the heartbeat of Southern comfort. It’s a timeless tradition woven into the fabric of Cajun, Creole, and soul food kitchens. Imagine tender beef cutlets, slow-braised in a rich, dark onion gravy until they surrender to the fork with melt-in-your-mouth ease.
Smothered Steak Recipe
Smothered Steak
Equipment
- cutting board
- kitchen knife
- meat tenderizer
- shallow pie dish
- Dutch oven or large heavy saucepan
- measuring cup
- measuring spoons
- tongs
- large spoon
Ingredients
- 1 pound round steak – tenderized, cut into portions
- 1 tsp kosher salt
- ½ tsp black pepper
- ¼ cup all-purpose flour
- 1 large yellow onion – sliced thinly into half-circles
- 2 tbsp butter – divided
- 1 tbsp Balsamic vinegar
- 4 tbsp flour
- 3 cloves garlic – minced
- 2 tsp thyme – minced
- 1 cup dry red wine
- 3 cups beef stock
- 1 tbsp Worcestershire Sauce
- 1 tsp dark soy sauce
- ⅛ tsp cayenne pepper
- ¼ cup fresh parsley – chopped
- ¼ cup green onions – chopped
Instructions
- Using a meat tenderizer, pound the meat to an even thickness. Season generously with salt and pepper.1 pound round steak, 1 tsp kosher salt, 1/2 tsp black pepper
- Dredge the cutlets in all-purpose flour.1/4 cup all-purpose flour
- Cut the onion in half longwise, then cut into thin half-moon slices.1 large yellow onion
- Heat one half of the butter in a heavy saucepan or dutch oven. When the butter is sizzling, add a floured cutlet.2 tbsp butter
- Brown each cutlet on both sides, being careful not to crowd the pan. Cook in batches if necessary.
- Remove the browned cutlets and set aside.
- Add onions and Balsamic vinegar to the pan, then sauté until translucent.1 tbsp Balsamic vinegar
- Add flour, garlic and thyme.3 cloves garlic, 4 tbsp flour, 2 tsp thyme
- Cook for a couple of minutes while stirring to brown the flour.
- Add dry red wine to deglaze the pan.1 cup dry red wine
- Scrape up any of the fond and incorporate it into the sauce.
- Preheat beef stock in the microwave, then slowly stir it into the sauce.3 cups beef stock
- Add Worcestershire sauce.1 tbsp Worcestershire Sauce
- Add dark soy sauce. This is an optional step that will help to darken the sauce.1 tsp dark soy sauce
- Add the remaining knob of butter. Stir and simmer until the sauce just begins to thicken.
- Add the browned cutlets back to the sauce.
- Simmer, covered for three hours. Check on it from time to time, stirring and scraping up any bits that have stuck to the bottom of the pan.
- Remove the lid, then adjust the seasoning. Add the cayenne pepper, chopped parsley and chopped green onions.1/8 tsp cayenne pepper, 1/4 cup fresh parsley, 1/4 cup green onions
- Serve hot with a ladle of brown gravy and your favorite Southern sides.
PRIVATE NOTES
Nutrition
More Information
Parings
This is food that warms the soul, steeped in flavor and heritage, begging to be paired with your favorite Southern sides. Think Pan-Fried Potatoes and Onions for a crispy contrast, slow-cooked green beans that soak up the love, creamy mashed potatoes, or sweet corn off the cob. One bite, and you’ll taste why this classic has earned its place at the table—pure, hearty perfection that’s calling your name!
Cuts of Meat
Smothered steak shines brightest when you start with a humble, hardworking cut of beef. Think round steak or cube steak, the unsung heroes of Southern cooking.
Round steak, carved from the rear of the cow, is a lean, muscular cut that’s as economical as it is flavorful. It’s one of the animal’s largest muscles, which can make it a bit tough if rushed, but that’s where the magic of this dish comes in. Pounded into thin cutlets and slow-braised for hours, it transforms into something extraordinary—succulent, fork-tender, and ready to soak up every drop of that thick, dark onion gravy.
Cube steak, already tenderized by the butcher, is another classic pick. It cuts down on prep time while delivering the same melt-in-your-mouth payoff. Chuck steak or even sirloin tips can step up too. Just keep them thin and let the slow simmer work its charm. Whichever you choose, that rich, savory gravy will turn it into a Southern masterpiece you’ll crave again and again!
Secrets to Preparing a Dark Gravy
The key to a dark, rich onion gravy that steals the show lies in a few clever tricks that coax out deep flavor and velvety texture. Start by sautéing your onions until they’re golden and fragrant. Then, splash in a touch of balsamic vinegar—it’s your secret weapon. That tangy burst deglazes the pan, loosening the savory fond—those irresistible browned bits clinging to the bottom—and weaves their intense flavor and color into the sauce.
A dash of Worcestershire sauce brings a subtle, umami kick while deepening the hue. For an even bolder shade, a whisper of dark soy sauce works wonders, turning the gravy into a glossy, mahogany masterpiece. Finally, swirl in a pat of butter to smooth it all out, leaving you with a silky, luxurious finish that clings to every bite. This isn’t just gravy—it’s the soul of smothered steak, ready to elevate your dish to unforgettable heights!
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