Ingredients
-
1
-
1/2
-
1/2
-
1
-
4
-
1
-
1/2
-
2
-
1
-
1
-
-
-
-
-
Directions
Smothered Steak Deeply Southern, Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans’ way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!, Do I have to tenderize my steaks before I cook them?, I like to add a cup for f fresh sliced mushrooms, OR a can of well drained stems and pieces. I also prefer to dice a sweet onion and toss it in.
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Steps
|
1
Done
|
In Small Bowl Mix 4 Seasonings. |
|
2
Done
|
Place Flour in a Flat Surfaced Dish Save Unused Flour For Smothering. |
|
3
Done
|
Sprinkle Front and Back Side of Each Steak Piece and Rub Deep Into Groves of Steak. |
|
4
Done
|
Heat Oil to Medium High in Skillet Cast Iron Is Best. |
|
5
Done
|
Dredge Each Piece in Flour, Press in With Finger Tips. Re-Dredge in Flour Again and Place Carefully in Hot Oil For 1 Minute and Then Turn Back Heat to Medium. |
|
6
Done
|
Fry Steak 4-5 Minutes on Each Side. Remove, Drain on a Separate Plate. |
|
7
Done
|
Remove All but 2-3 Tbs of Oil, Over Medium High Heat, Sprinkle With 3 Tbs Flour, Whisking Until Well Mixed and Roux Browns. |
|
8
Done
|
Add Water, Bouillon Cube and Remaining Seasoning. Mix Until Gravy Begins to Thicken Slightly. Test Taste For Spice as This Is the Time to Adjust Salt or Water. |
|
9
Done
|
Replace Steak Back in Gravy and Spread Onion Rings Over the Tops. |
|
10
Done
|
Cover and Simmer 30-40 Minutes. |
