Buy Now → Smothered Steak with Onion Gravy
Smothered steak simmers gently with yellow onions and garlic until fork-tender, with rich homemade gravy for mashed potatoes or rice. Includes a slow cooker option.
- Prep Time: 20 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 2 hours 5 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Cuisine: American
Ingredients
Units
Scale
- 3 pounds chuck eye or blade steaks, about 3/4 to 1 inch thick
- 2 teaspoons salt, divided, plus more to taste
- 1 teaspoon black pepper, divided, plus more to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, optional
- 1 cup all-purpose flour, for dredging
- 1/4 cup vegetable oil, plus more as needed
- 3 cups thinly sliced yellow onions
- 4 cloves garlic, minced
- 1 1/2 cups low-sodium beef broth, plus more as needed
Instructions
- Slice the onions and mince the garlic. Cut the beef into six roughly equal portions and blot thoroughly with paper towels.
- Season the beef with 1 teaspoon salt, ½ teaspoon black pepper, the garlic powder, onion powder, and cayenne, if using.
- Combine the flour with the remaining 1 teaspoon salt and ½ teaspoon black pepper in a shallow dish. Coat each steak lightly with flour, tapping off any loose coating. Discard the unused dredging flour.
- Heat the oil in a wide, heavy skillet or Dutch oven over medium-high heat. Working in batches, brown the steaks for 3 to 4 minutes per side. Place the browned meat on a plate.
- Reduce the heat to medium and add the onions. Cook for 10 to 12 minutes, stirring occasionally, until softened and lightly browned. Add a little oil if the pan becomes dry.
- Stir in the garlic and cook for 30 seconds. Slowly pour in the broth, scraping the bottom with a wooden spoon to release the browned bits.
- Arrange the steaks among the onions and pour in any juices from the plate. Bring the liquid to a gentle simmer, then cover and reduce the heat to low.
- Cook for about 1¼ hours, checking occasionally, until the beef separates easily with a fork. Thicker or tougher steaks may need another 15 to 45 minutes. Add broth a few tablespoons at a time if the gravy becomes too thick before the meat is tender.
- Transfer the steaks to a serving dish. If the gravy is thin, simmer it uncovered for 5 to 10 minutes, stirring frequently, until it lightly coats a spoon. If it is too thick, stir in a small amount of broth.
- Taste the gravy and adjust the salt and pepper. Spoon the onions and gravy over the steaks and serve hot.
Notes
Slow Cooker Option: Beautiful 10-in-1 Electric Multi-Cooker
Cook time: About 30 minutes for browning and sautéing, plus 6 to 8 hours on LOW or 3 to 4 hours on HIGH.
1. Complete the Prep steps above. Select SEAR/SAUTÉ, set the temperature to 350°F, and set the timer for 30 minutes. Add the oil and heat with the lid off.
2. Brown the steaks in batches for approximately 3 to 4 minutes per side, transferring them to a plate as they finish.
3. Cook the onions in the cooking pan for 10 to 12 minutes, stirring frequently. Add the garlic for the final 30 seconds. Restart SEAR/SAUTÉ if the timer expires before you finish.
4. Stir in the broth and loosen the browned bits with a wooden or silicone utensil. Return the beef and its juices to the pan, distributing the onions around the steaks.
5. End the SEAR/SAUTÉ cycle. Cover and select SLOW COOK, LO for 6 hours or SLOW COOK, HI for 3 hours, then start the cycle. Check for tenderness at the end; continue cooking as needed, up to about 8 hours total on LO or 4 hours on HI.
6. Transfer the tender steaks to a serving dish. For thicker gravy, select SIMMER, level 2, and cook uncovered for 5 to 15 minutes, stirring occasionally. Adjust the seasoning and spoon the gravy over the beef.
Timing: Stovetop cook time is about 1 hour 45 minutes; allow additional time for thicker steaks.
Substitutions: Canola oil works in place of vegetable oil. Sweet onions can replace yellow onions. Water may replace the broth, though the gravy will have a milder flavor. Omit the cayenne for a mild dish.
Choosing beef: Chuck steaks are well suited to this moist cooking method. A chuck roast cut into ¾- to 1-inch-thick portions also works; use tenderness to determine when it is ready.
Serving suggestions: Serve with mashed potatoes, white rice, buttered egg noodles, or grits. Add green beans, roasted carrots, or a green salad.
Refrigerating: Refrigerate the beef and gravy together in shallow, covered containers within 2 hours. Use within 3 to 4 days.
Freezing: Freeze cooled portions with enough gravy to cover the meat in airtight containers for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm the beef and gravy in a covered skillet over low heat, adding broth as needed, until the meat reaches 165°F. Stir the gravy occasionally.
Find it online: https://jennifercooks.com/smothered-steak/