Recipe Ideas

Smothered Steak and Gravy

If you’re in search of the ultimate comfort dish that balances flavor and heartiness, then look no further than this savory smothered steak and gravy. This beloved dish combines tender cuts of beef with a rich gravy, making it the perfect meal for any family gathering or weeknight dinner.

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Smothered Steak and Gravy Final Dish Presentation

Growing up, this dish was a staple at our family dinners, especially during the chilly months. My grandmother used to simmer it in a large cast-iron skillet, filling the house with a mouthwatering aroma that called us all to the table. The tradition of making this dish has been passed down through generations, and each time I prepare it, I’m reminded of those cozy, laughter-filled evenings.

Why You’ll Love This Recipe

This recipe stands out because of its simplicity and depth of flavor. The steak becomes incredibly tender as it simmers in the homemade gravy, perfect for mopping up with a piece of crusty bread. The recipe is straightforward, uses common ingredients, and guarantees a satisfying meal every time. Whether you’re cooking for a family or hosting a dinner, this dish will impress with its warmth and robust taste.

Ingredients Notes

The key to this dish lies in selecting high-quality beef and fresh herbs. If possible, look for grass-fed beef for a richer flavor. You can substitute the beef with pork if desired. For a gluten-free version, use cornstarch instead of flour in the gravy. Ensure the beef is well-trimmed and seasoned before cooking to enhance its flavor profile.

Smothered Steak and Gravy ingredients

Recipe Steps

Step 1

Season the beef steaks with salt and pepper on both sides. In a large skillet, heat some oil over medium-high heat and sear the steaks until browned, about 3–4 minutes per side. Remove them from the pan and set aside.

Step 2

In the same skillet, add sliced onions and cook until they become translucent. Stir in minced garlic and continue cooking for another minute. This will form the aromatic base of your gravy.

Step 3

Sprinkle flour over the onion mixture, stirring constantly to prevent clumping, and gradually add beef broth while continuing to stir. Bring the mixture to a simmer until it thickens to a gravy-like consistency.

Step 4

Return the steaks to the skillet and spoon the gravy mixture over them. Cover the skillet, reduce the heat to low, and let it simmer for about 25 minutes, or until the steak is tender.

Step 5

Once cooked, adjust seasoning with salt and pepper. Garnish with fresh parsley before serving to add a burst of color and freshness.

Storage Options

To store leftovers, allow the dish to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to three days. For longer storage, freeze the steak and gravy in a freezer-safe container for up to three months. To reheat, thaw in the refrigerator overnight and warm gently on the stove, adding a splash of water if needed to maintain the gravy’s consistency.

Variations & Substitutions

If you’re looking to add a hint of heat, toss in some red pepper flakes or cayenne. For a creamier sauce, stir in a dollop of sour cream towards the end of cooking. You can also substitute beef with chicken thighs for a leaner variation, adjusting the cooking time accordingly to ensure they remain juicy.

Serving Suggestions

This dish is exceptionally comforting when served alongside fluffy Mashed Potatoes or a hearty portion of rice. Consider a side of steamed vegetables, like green beans or broccoli, for a balanced meal. It’s also wonderful with a side salad for a fresh, crisp contrast to the rich main course.

Frequently Asked Questions

Can I make this dish ahead of time? Yes, smothered steak and gravy can be prepared a day in advance. The flavors deepen as the dish sits, making it even more delicious when reheated. Just ensure it’s stored properly and gently reheated on the stove.

What type of steak is best for this recipe? Opt for cuts like sirloin, round steak, or even chuck steak, which work wonderfully in this recipe. These cuts become tender through the slow cooking process and absorb the flavors of the gravy well.

How can I make the gravy thicker? If you prefer a thicker gravy, mix a tablespoon of cornstarch with cold water to form a slurry, and stir it into the simmering gravy. Allow it to cook for a few more minutes to thicken to your desired consistency.

Smothered Steak and Gravy Final Dish Presentation

Frequently Asked Questions

Can I make this dish ahead of time?
Yes, you can absolutely make this smothered steak and gravy ahead of time. Prepare the dish completely and allow it to cool. Store it in an airtight container in the refrigerator for up to 2 days, or in the freezer for up to 3 months. When ready to serve, thaw in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water or broth to maintain the gravy’s consistency.

What type of steak is best for this recipe?
For this recipe, it’s best to use cuts of steak that benefit from slow cooking, such as sirloin, round steak, or even chuck steak. These cuts become incredibly tender as they simmer in the gravy. Avoid using very lean cuts as they may dry out during the cooking process.

How can I make the gravy thicker?
If you prefer a thicker gravy, you can easily adjust the consistency. Mix one tablespoon of cornstarch with two tablespoons of cold water to create a slurry. Whisk this slurry into the simmering gravy and cook for a few more minutes, stirring constantly, until it reaches your desired thickness.

Can I substitute the beef for another protein?
Yes, you can substitute the beef with other proteins. Chicken thighs work well, and will cook more quickly. Pork can also be used, but ensure it is fully cooked. Adjust the cooking time accordingly; chicken thighs typically require about 20 minutes of simmering, while pork may need a bit longer.

How do I know when the steak is perfectly cooked?
The steak is perfectly cooked when it’s fork-tender, meaning it easily pulls apart with a fork. Visually, the meat should appear soft and have lost its raw, pink color. You can also gently press the steak with a fork; it should give way easily. Simmering for approximately 25 minutes should achieve the desired tenderness.

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Smothered Steak and Gravy

How to Make Melt-in-Your-Mouth Braised Chicken and Herb Sauce

Discover a delightful recipe for braised chicken in a rich, herb-infused sauce. It's perfect for a cozy family dinner.
Prep : 10 Total : 25 minutes

Ingredients
  

Main Ingredients

  • 3.5 lbs bone-in chicken thighs about 8 pieces
  • 4 tablespoons olive oil divided
  • 2 tablespoons Italian seasoning or your favorite herb mix
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper freshly ground
  • 2 cups chicken broth low sodium
  • 1 cup dry white wine such as Chardonnay or Sauvignon Blanc
  • 1 large yellow onion sliced
  • 5 cloves garlic minced
  • 2 tablespoons butter unsalted
  • 1 tablespoon flour all-purpose

Instructions
 

Preparation Steps

  • In a large bowl, coat the chicken thighs with 2 tablespoons of olive oil, Italian seasoning, salt, and black pepper.
  • Heat a heavy skillet over medium-high heat and add the remaining olive oil. Sear the chicken pieces until golden brown on both sides. Remove and set aside.
  • In the same pan, add butter and sauté onions and garlic until soft and translucent.
  • Sprinkle the flour over the onion mixture and stir well for about 1 minute to remove the raw flour taste.
  • Pour in the chicken broth and wine, stirring to deglaze the pan and dissolve any browned bits.
  • Return the chicken to the pan and bring the mixture to a simmer.
  • Reduce heat to low, cover, and braise for about 2 hours or until the chicken is tender.

Notes

For an extra touch, garnish with fresh herbs like parsley or thyme before serving. Adjust seasoning based on taste preferences.

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