Smothered Steak
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
52
Sourness
44
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Water2 tbsps
Vegetable Oil (divided)680 g
Eye (chuck)1 cup
All-Purpose Flour2 cups
Onion (thinly sliced)Directions:
1
Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp
2
Drain on paper towels, reserving fat in skillet, then crumble
3
Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder
4
Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry
5
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess
6
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate
7
Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes
8
Add steaks with any meat juices and water and bring to a boil
9
Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours
10
If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup
11
Season steaks with salt and pepper
12
Serve with sauce and sprinkled with bacon
13
Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp
14
Drain on paper towels, reserving fat in skillet, then crumble
15
Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder
16
Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry
17
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess
18
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate
19
Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes
20
Add steaks with any meat juices and water and bring to a boil
21
Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours
22
If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup
23
Season steaks with salt and pepper
24
Serve with sauce and sprinkled with bacon