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