Smothered Steak

Smothered Steak
Photo by Romulo Yanes


  • ½ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 1 ½ pounds chuck eye or blade steaks
  • 1 cup water
  • 2 cups onion
  • 4 slices bacon

Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble. Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shear...

View full recipe at Epicurious


Variations on Smothered Steak

  • Smothered Steak
    • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
    • 1/4 teaspoon salt
    • 3 tablespoons low-sodium Worcestershire sauce
    • +5 other ingredients
  • Smothered Steak
    • 1 (10-ounce) package frozen chopped onion, celery, and pepper blend, thawed
    • 1 (14 1/2-ounce) can no-salt-added stewed tomatoes, undrained
    • +6 other ingredients

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