The Pioneer Woman Tasty Kitchen
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Smothered Steak and Onions

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Level: Easy

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Description

This is a stick-to-your-ribs dish: bottom round steak is seared, then ‘smothered’ in a thick, meaty gravy with onions.

Ingredients

  • 2-½ pounds Bottom Round Steak, Pounded To About 1/4 Inch Thick
  • 1 Tablespoon Weber Chicago Steak Seasoning
  • 1 Tablespoon Emeril's Essence Seasoning
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Olive Oil, For The Skillet
  • 1 whole Vidalia Onion, Thinly Sliced
  • ¼ cups All-purpose Flour
  • 2 cups Low Sodium Beef Broth
  • 3 Tablespoons Heavy Cream
  • 1 teaspoon Salt

Preparation

1. Preheat oven to 350°F. Season steak with steak seasoning, Emeril’s Essence seasoning, onion powder and garlic powder. Set aside.

2. Pour olive oil in the bottom of a cast iron skillet or regular frying pan. Cook steak over medium-high heat until browned on the outside, about 3 minutes per side (note: it does not need to be cooked all the way through). Remove steak to a plate and cover with aluminum foil, leaving the drippings in the skillet.

3. Add onions to skillet and cook until they are limp, translucent and slightly caramelized. Remove from pan and set aside.

4. Lower heat to medium. Add flour into the skillet, stirring for a minute or two. Add chicken broth and heavy cream, stirring until flour has cooked down completely and gravy has thickened.

5. Place steak and onions back into the skillet and stir to combine with the gravy. Cover with aluminum foil and bake in preheated oven for 30 minutes.

6. Remove aluminum foil from skillet and check the seasoning of the gravy. If necessary, add the salt. Stir steak and onions, then place skillet back in the oven uncovered, for ten more minutes.

7. Serve over white rice, egg noodles or mashed potatoes.

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