Smothered Steak / an authentic Southern recipe
Ingredients 4 2-oz sirloin steaks (an inch thick) 2 tbl steak seasoning, divided 2 tbl ea olive oil, unsalted butter 8 oz mushroom, sliced 1 yellow onion, sliced 3 cloves garlic, minced 1 tsp fresh thyme, chopped 1 tsp beef bouillon 2 tbl flour 1½ cups beef broth low-sodium S/p to taste Chopped fresh parsley, garnish
Instructions Pat steaks dry with p/towels, add steak seasoning (has salt in it). Heat oil on med-high, then add steaks; brown and cook to desired doneness, 3-4 min per side for med-rare. Transfer to plate, foil over, and set aside.
Set the skillet back over medium heat and melt butter. Add the sliced mushroom and onions. Saute for 6-7 minutes or until onions are soft and caramelized, stirring frequently. Stir in minced garlic, thyme, a tablespoon of the remaining steak seasoning, and beef bouillon, and continue cooking for about a minute. Then add flour and cook for another minute or two until the raw flour taste is gone.
Slowly add beef broth, and scrape up caramelized browned bits w/ wooden spoon. Stir/fully combined and bring the mixture to a boil. Taste and s/p as needed. Reduce heat to medium-low. Return steaks to the skillet and continue simmering for about 3 more minutes, or until they're heated through and the sauce has thickened.
Remove to plate, add parsley, serve w/ mashed potatoes and garden fresh vegetables.
Tips & Notes: A good gravy covers over what an economical steak is missing. Ensure the flour and fat are well mixed before adding the liquid to avoid lumps. Can use chuck steak or other cheaper cuts. If you have time, brining steaks ahead makes cheaper beef cuts more tender.