Smothered Steak With Onions & Dark Gravy Recipe

steak

🥗Healthier: chicken breast

💰Cheaper: pork chops

Chicken breast is lower in fat, while pork chops are often less expensive.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories, while using water with bouillon is cost-effective.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber, while cornstarch is a less expensive thickener.

Season the steak with about a tablespoon of seasoning salt and a teaspoon each of garlic powder, onion powder, black pepper, and thyme.

Massage the seasonings into the steak and marinate it overnight or for at least 5 to 8 hours.

Chop the large onion into small pieces.

In a cup, mix 1 cup of beef broth with 4 tablespoons of flour until smooth.

Coat the steak in about 1.5 to 2 cups of flour, shaking off the excess flour.

Heat about 1/4 cup of vegetable oil in a nonstick frying pan over high heat.

Fry the steak on high heat for about 3 to 4 minutes on each side until browned, then set aside.

Add the chopped onions to the steak grease in the pan and stir to combine, scraping up any bits from the bottom.

Add the two beef bouillon cubes to the onions and stir until dissolved.

Pour in the beef broth and flour mixture, then add 2 to 3 cups of water.

Return the fried steak to the pan, reduce the heat to low, and cover.

Simmer for about 1.5 to 2 hours until the steak is tender and the gravy thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens