The craziness of the 2020 pandemic has everyone desperately in need of a huge hug. And since my arms can’t reach you all, I wanted to give you comfort the only way I know how. Through food! My Smothered Steak and Gravy recipe is my virtual hug to you and your family. It’s warm, filling, and easy to make. I hope a good meal will bring you some relief and comfort in knowing that this, too, shall pass!
I use a relatively inexpensive cut of beef. So, please don’t over think this recipe. Eye round, top sirloin, cube steak, etc. will be fine. Basically, if it’s under $8, it will work.
You may opt to leave the steak whole if you’d like. I cut it against the grain into chunks. This makes the cooking process a little shorter as the pieces become tender faster.
One hour of simmer was all it took me for my steak to tenderize. If you have a different cut of meat, the cook time will vary. Just check it every 30 minutes.
This dish can be served over rice. But, my favorite is to pour it over my Garlic Mashed Potatoes! Recipe: https://coopcancook.com/garlic-mashed-potatoes/ However, you serve it, it’ll be great!
Smothered Steak & Gravy Recipe
Southern style beef steaks smothered in a savory onion, pepper, and mushroom gravy.
- 1 1/2 lbs gravy steak Chuck steak, sirloin tender steak, beef tips, etc.
- 2 TBS Worcestershire sauce
- 1 TBS seasoning salt
- 1 1/2 cup all purpose flour
- 1 TBS onion powder
- 1 TBS garlic powder
- 1 TBS poultry or steak seasoning
- 1/4 cup vegetable oil
- 2 TBS butter
- 1 cup sliced mushrooms
- 1 bell pepper sliced
- 1 medium onion sliced
- 3 TBS flour from the same 1 1/2 cup flour used earlier
- 1/3 cup sherry cooking wine
- 3 cups beef stock
- 1 beef bouillon cube
- 2 heaping TBS sour cream
- Salt and pepper to taste
- Green onions to garnish
Cut steak into large chunks
Toss steak in Worcestershire sauce and the seasoning salt
In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
Dredge the steak pieces in the flour. Coat all sides well; shake off excess
Reserve the flour for later
Heat oil in a skillet
Add in the steak and brown on each side; 2-3 mins per side
Remove the steak
Add the butter into the skillet
When the butter melts, add in the onion, bell pepper, and mushrooms
Sprinkle with a pinch of salt
Sauté until veggies soften; about 3 mins
Sprinkle 3 TBS of the reserved flour used for dredging the steak
Stir until the flour is no longer visible
Pour in the sherry; stir
Add in the beef stock and beef bouillon cube
Bring to a simmer
Return the steak back into skillet
Reduce heat to medium low
Stir, cover with the lid, and cook for 1 hour or until steak is tender.
Add in the sour cream and stir until it dissolves
Taste and add salt and black pepper as needed.
Garnish with green onions
Serve over garlic mashed potatoes or rice.