About
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.
