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Smothered Steak

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.
Servings: 6 people
Author: Jennifer Locklin


  • 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.