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Smothered Steak

September 30, 2011

This last recipe of the month is a guaranteed hit with the men-folk.  How do I know? Well…I actually caught my handsome half – whom I thought had been civilized by his Mama – eating directly from the pan and licking the spoon after dinner.  Sort of the main course equivalent of drinking directly from the milk jug. ( I know, I know.) When I caught him – he grinned sheepishly, giving me that smile-that-I-can-NEVER-resist-because-he’s-adorable, and said, “well, it’s just so good – I couldn’t help myself.” What better testamonial is needed for a recipe?

Smothered Steak

2 – 4 servings

 

4 pieces of cubed steak – about 1 ¼ pounds

Salt

Pepper

½ cup flour

½ tsp. garlic powder

4 TBSPS. vegetable oil ( I prefer to use neutral taste coconut oil that you can find online or in health food stores/markets)

1/8 cup flour from flour in the re-sealable bag that you used to coat the meat

½ large onion, sliced into thin slices (I slice the onion on a mandolin, but you can also use a knife)

1- 10.75 ounce can of condensed beef broth

Place steak on a large plate or cookie sheet and salt and pepper BOTH sides to taste.

Place flour and garlic powder in a re-sealable gallon sized plastic bag and add meat one piece at a time. Shake to coat on all sides. Remove from bag and place floured meat on another plate or cookie sheet.

Heat 2 TBPS. of vegetable oil in a heavy, flat-bottomed skillet or pan (at least 12 inches) that has a tight fitting lid over medium-high heat – about 1 minute. I use a large Dutch oven. Add steak pieces
and brown for about 3 minutes per side. You may have to do this in batches – depending on the size of the steaks. Remove from skillet and set aside until all pieces are brown.

Add remaining 2 TBSPS. of vegetable oil and 1/8 cup of flour to skillet.  Cook and stir until thick
and smooth, scraping up the bits of fried flour into the mixture.  Add ½ can of the broth and stir.

Return meat to the skillet and reduce heat to low.  Place the onions on top of the meat and pour remaining ½ can of broth over meat and onions. Place lid on skillet and simmer on low for about 60 minutes or until meat is fork- tender and has formed a thick gravy.

Serve with mashed potatoes and something green.  The men-folk may not  want the green, but they
need some veggies each day. So hang tough.

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