Smothered Steaks Recipe

steaks

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is leaner, while pork chops are often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while bouillon is a cost-effective alternative.

Season the sirloin steaks with salt, black pepper, granulated garlic, and paprika on both sides.

Quarter and slice 1 pound of onions to avoid long stringy pieces.

Mince 3 cloves of garlic for the sauce.

Heat olive oil in a large stainless steel saute pan over medium-high heat.

Add the seasoned steaks to the pan and sear until nicely browned on each side, then remove and set aside.

Reduce heat to medium-low and add the sliced onions to the pan, stirring to cook evenly.

Add minced garlic, dried thyme, and a little more salt to the onions.

Add a touch of water to the pan to scrape up the browned bits from the bottom.

Combine Worcestershire sauce with beef stock and corn starch in a bowl, whisking to remove clumps.

Add heavy cream to the beef stock mixture and stir.

Once the onions are translucent and browned, add the liquid mixture to the pan and bring to a boil, then reduce to a simmer.

Nestle the steaks into the sauce, covering them with onions, and cook until the internal temperature reaches about 120 degrees.

Adjust the sauce thickness by adding more cream if necessary, then serve the steaks topped with the onion cream sauce, fried shallots, and fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens