I grew up eating enormous meals from the Southern region of the United States, consistently overcooked; grayish green beans with ham hocks and “Irish” potatoes, “hard” fried cat fish, roast beef cooked to pieces in the oven with carrots, onions and celery, flour coated steak fried then “smothered” or simmered in a rich onion gravy. Everything was delicious, if not so healthy 😉
I thought the no class T bones I found in the freezer would be perfect for smothered steaks and the mushrooms in the refrigerator bin were threatening suicide, so I included them in the gravy that is usually made solely with onions.
Smothered Steak with Onions and Mushrooms
1 tbsp olive oil
1 onion, sliced
1/2 lb mushrooms, sliced
2 steaks, seasoned with salt, pepper and dust with flour
3 tbsp olive oil
3 tbsp flour
3 cups water
Salt and pepper
Heat the 1 tbsp of olive oil in a skillet, then add the onion and mushrooms. Saute until the onions are wilted and the mushrooms begin to release their liquid. Remove from the skillet and set aside.
Wipe out the skillet with a paper towel, then add 2 tbsp of the oil, heat, add the steaks and brown on both sides. Remove and set aside.
Add the remaining tablespoon of oil to the skillet, stir in the flour and cook until dark brown. Stirring, slowly pour in the water, constantly stirring until the liquid comes to a boil. Add the steaks, mushrooms and onions, cover and simmer for 45 minutes.
Serve with mashed potatoes.