You haven’t really been to the South unless you have experienced this gravy-covered, lip-smacking, fork-tender, Southern-Smothered Steak! Grandma’s got you covered with this one! She really knows how to get you to slow down and enjoy the good life! The mere thought of this brown-gravy-deliciousness will have you making travel plans for home ASAP! So, get on that Southern-Smothered Steak gravy train and go visit your grandma! You and your tastebuds will be glad you did!
Ingredients
- 5 tablespoons vegetable or olive oil, divided
- 1/2 cup plus 2 tablespoons all-purpose flour, divided
- 1 pound round steaks
- 1 medium onion, sliced
- 2 teaspoons garlic, minced
- 3 cups beef stock
- 1/2 cup water
- salt, to taste
- pepper, to taste
- 2 tablespoons Worcestershire sauce
- rice, to taste, cooked, for serving
- parsley, to taste, for serving
Directions
Step 1 –Line a large plate with paper towels.
Step 2 –Heat 4 tablespoons of the oil in a large skillet over medium heat.
Step 3 –Place 1/2 cup of the flour in a shallow dish and lightly dredge the steaks in it.
Step 4 –Place each of the coated steaks in the skillet and cook until they have browned on both sides, about 3-4 minutes per side.
Step 5 –Transfer the browned steaks from the skillet and drain them on the paper towel. Set aside.
Step 6 –Scrape the bottom of the skillet to loosen all the browned bits.
Step 7 –Add the onion to the skillet and sauté until they are lightly browned and tender, about 5 minutes.
Step 8 –Add garlic to the onions and sauté until it is fragrant, about 1 minute.
Step 9 –Add the remaining oil to the skillet.
Step 10 –Sprinkle the remaining flour over the oil and allow the flour to brown.
Step 11 –Pour the beef stock and the water into the flour mixture and whisk it well.
Step 12 –Increase the heat to high and bring the stock mixture to a boil while stirring constantly.
Step 13 –Season the broth mixture the salt and the pepper.
Step 14 –Whisk the Worcestershire sauce into the broth mixture.
Step 15 –Turn the heat down to medium.
Step 16 –Add the steak to the broth mixture, cover with the lid, and cook until the sauce thickens enough to coat the back of a spoon and the steak has reached an internal temperature of at least 145 degrees F for medium-rare, about 10-15 minutes.
Step 17 –Serve the steak and the sauce over the rice and garnish with the parsley.
