Smothered Steak is a quick, easy and economical way to feed your family! With just a few simple ingredients, you can serve up a delicious and satisfying home-cooked meal.
Let’s be honest, beef can be expensive, but using a cheaper cut of meat, like in this Smothered Steak recipe, can make a wonderful meal if you use the right technique.
Typically when you use cheaper cuts of beef, the meat tends to be tough and needs a longer cooking time. Most of these cuts like, 7 Steak, Round Steak, and Blade Steak are perfect for slow simmering in a savory gravy.
Cajuns have the whole slow cooking in savory sauces down pat! I’ve said it before, but I think I’m Cajun – or at least Cajun at heart. I grew up on cooking methods and recipes that are very similar to Cajun cooking.
But think about it, gumbo, etouffee, jambalaya, you name it, they use cheaper cuts of meat, chicken, and seafood, slow-cooked in flavorful gravies, to make spectacular dishes!
What are the cheapest cuts of beef?
- Beef Chuck Steak or Roast
- Tri-Tip Roast
- Bottom Round Steak or Roast
- Shoulder Steaks or Blade Steaks
- 7 Steak
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- ¼ cup vegetable oil
- 3 pounds chuck eye or blade steaks
- 1 cup all-purpose flour
- 2 teaspoon salt or more to taste
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper or cayenne pepper optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 3 cups thinly sliced onion
- 4 cloves garlic minced
- 1 ½ cups beef broth or water
- Cut steak into serving portions, then pat steaks dry, set aside.
- In a small bowl, combine salt, black pepper, red pepper, garlic powder, onion powder; mix well and divide seasoning in half and place one half of the seasoning into a large baking dish.
- Use the remaining half of seasoning and season the portioned steaks on both sides.
- Mix together flour and seasonings in the baking dish, and dredge steaks on all sides, shaking off excess.
- In a cast iron or heavy bottomed skillet, heat vegetable oil over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
- Add onion to skillet and a little more oil (if necessary - about 1 tablespoon), 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until the onion is softened and golden browned, about 10 minutes.
- Stir in the minced garlic and continue to saute, stirring constantly, for about 30 seconds.
- Add steaks with any meat juices and beef broth, and bring to a boil.
- Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil the sauce until reduced to about 1 ½ to 2 cups.
- Season sauce to taste with salt and pepper.
- Serve steak, gravy and onions over creamy mashed potatoes or hot cooked rice.
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