Smothered Round Steak
Round steak slowly smothered in a rich gravy until it is fall-apart tender. One pot, ten ingredients plus seasoning.
Prep Time 15 minutes
Cook Time 3 hours 45 minutes
Total Time 4 hours
Here's What You Need
- 2 pounds top round steak - See Notes
- 2 tablespoons Vegetable oil
- 1 cup AP Flour - seasoned with kosher salt and pepper (See Notes)
- ¼ cup Butter
- 4 cups Yellow onions - sliced
- 2 cups Bell Pepper - sliced
- 2 ½ tablespoons Garlic - coarse chop
- 4 - 8 ounces mushrooms - optional
- 3 cups Beef Stock
- 2 tablespoons Worcestershire sauce
Herb and Spice Blend
- 1 tablespoon Creole Seasoning - plus some for beef
- 1 tablespoon Dry Thyme
- 2 Bay leaves
- 1 teaspoon Kosher Salt - plus some for beef
- 1 teaspoon Ground Black Pepper - plus some for beef
Here's What You Do
Preparation:
- Pat the round steak dry with a paper towel. Tenderize the beef by pounding with a tenderizer. Cut into pieces approximately 4 inches square. Sprinkle both sides of the beef with kosher salt and Creole seasoning. Set aside.
- Slice yellow onions and bell peppers into half-rings. Roughly chop garlic. Slice or quarter the mushrooms. Combine the Herb and Spice Blend in a small prep bowl; measure the remaining ingredients.
For the recipe:
- In a cast-iron Dutch oven, heat the vegetable oil over medium-high heat until it shimmers.
- Dredge the beef in seasoned flour (salt, pepper, Creole seasoning); shake off excess; carefully add it to the hot oil a piece at a time. Work in batches, don't overcrowd the pan.
- Brown the floured beef for about 1 minute on each side. Remove the beef and set it aside.
- Lower the heat to medium and add the butter. When the butter foams, add the mushrooms (if using) and saute for 5 minutes.
- Next add the yellow onions and bell peppers. Saute, stirring often for about 15 minutes until the onions are starting to caramelize.
- Add the garlic and about ½ of the Herb and Spice Blend without the bay leaves. Saute until aromatic, about 2 minutes.
- Add the 2 tablespoons of AP flour and mix well into the vegetables. Saute for about 3 minutes until the flour taste has cooked off.
- Add the remaining Herb and Spice Blend, the bay leaves and Worcestershire sauce. Stir to thoroughly combine and saute for about 2 to 3 minutes.
- Increase the heat to high, add the stock, and bring it to a low boil. Lower the heat to maintain a heavy simmer for about 5 minutes.
- Add the browned beef back to the gravy and stir to coat with the gravy.
- Lower the heat. Cover the Dutch oven and simmer for about 2 ½ to 3 hours, until the beef is very tender and pulls apart. Stir occasionally so that it does not stick.
- Taste for seasoning and add more salt, pepper, or Creole seasoning if needed. Add more stock if the gravy gets too thick.
- When the beef is very tender, remove the Dutch oven from the heat and let it sit for about 10 minutes, covered. Remove the bay leaves and serve.
Notes
Please read my article, Smothered Round Steak for detailed step-by-step instructions with photos, ingredient and substitution notes, and hints and tips.
Seasoned AP Flour will be used to dust the beef before browning, and 2 tablespoons of the same seasoned flour will be used to make the roux.
Leftovers can be stored in the refrigerator for 3 to 4 days and in the freezer for up to 3 months, in an airtight container. Defrost in the fridge overnight. Reheat on the stove, very low simmer until warmed through.
Top Round (bone-in or boneless) is recommended. Bottom Round will also work well in this recipe.
Nutrition
Calories: 409kcal | Carbohydrates: 22g | Protein: 41g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 865mg | Potassium: 1183mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1825IU | Vitamin C: 74mg | Calcium: 101mg | Iron: 5mg
