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Active Time
25 min
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Total Time
2 hr
"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.
Ingredients
Makes 4 servings
Step 1
Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
Step 2
Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
Step 3
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
Step 4
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
Step 5
Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
Step 6
Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.
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Reviews (20)
Back to Top这是一个典型的南方菜。也就是说,有are a few steps (or things ) you can change. 1.) No need to pound the steak. 2.) After the bacon, start with the onions and saute until nearly browned. 3.) Heavily dredge steak in seasoned flour and brown on each side for 3- 4 minutes with onions pushed to the side of the pan. 4.) Add remaining flour to the pan around the steak and mix into the onions 5.) Move onion/four mixture to top of steak and add 2 cups of beef stock. 6.) Cover and simmer on low heat for around an hour, until steak is tender and gravy has formed. 7.) Taste and adjust seasoning just before serving and scrape onions off top of steak and stir into gravy. This is a dish perfect for cooking in that electric skillet you have laying around. **Notes: You can remove bacon or leave it in. If you leave it in, placi it on top of steak like the onions during the slow simmer and stir into the gravy at the end. You can use a large chuck roast instead of steak and make a big meal for a large group. This recipe is very adaptable.
walkadee
Fremont, ca
1/12/2017
we invested in a quarter of a grass fed cow so I'm using some cuts I haven't in the past. Great chuck recipe as an alternative to stew.
ldu
ballston lake, ny
11/6/2012
I'm really giving this one 4 forks because of the simplicity and the great variations given by other reviewers. I also didn't have any bacon on hand, so went the butter/olive oil route. Because I made it in the height of Farmer's Market season I used a couple of long green smoky peppers from my CSA (a couple of poblano's would be great as well) and 2 or so cups of assorted tomatoes. The result was fantastic. Will definitley be keeping this one in mind for a winter variation with canned tomatoes and red wine. Also thanks to another reviewer I'll file it with the potato recipe also from Edna Lewis in the January 2008 Gourmet(so glad these are still available and easy to search)!!!
Einer2
Hilliard Ohio
8/19/2011
My first chuck steak. My husband, for whom it was not a first, was less than thrilled by the prospect. We had fun pounding it with the handle end of a steel blade (we do not own a mallet... yet) and we used beef broth and red wine as recommended. (But did not add oil to the bacon as this felt like way too much fat). It was a weeknight and we decided to eat it after 50 minutes of simmering. It would have been wonderful after 1h14m but, this felt quite beautiful, sort of like a busy woman's beef bourguignon. Would make it again - but let it cook longer.
Anonymous
White Rock, BC
4/27/2010
Can't help it. I always try t maximize flavor with whatever I have on hand. This time, I didn't have bacon, so I used olive oil and butter instead. After browning the meat, I browned some mushrooms and after the onions I added garlic. For the water, I used a can of diced tomatoes. At the end I sprinked finely chopped parsley and lemon zest (gremolata without the garlic!) Yummmmmm!!
globalfoodie
columbia MO
3/3/2010
Great base recipe, but cooked as written, it's really bland. I've made this with and without bacon and both ways are just as good. When I don't have bacon, I add 1 tablespoon of tomato paste while sauteeing the onions for more depth of flavor. And as recommened by others, I usually add about 1/4 cup of red wine in addition to the water for more flavor. I use Chuck- eye steak for this recipe, which is a fairly tender cut, but braising it makes it fork tender. Overall, I add more salt to the onions and sauce before simmering. I accompany this with Eggplant Mashed Potatoes (add roasted eggplant to normal mashed potatoes - divine!) and have served it to company. I always receive rave reviews. A comforting, simple, classic winter dish. Add a salad and good crusty bread to soak up the gravy and you're good to go.
IslandBaker
10/13/2009
Great - for what it is. Have made twice & will make again. Made shallow slices across gristle in middle of steaks on both sides to prevent curling. Used broth instead of water & added 1/3 C red wine. Nice with green veggie.
Anonymous
Knoxville, TN
5/28/2009
I made this yesterday because I had a thawed chuck steak center cut. I did add a little red wine as suggested. I also added 3 cloves of minced garlic because we love garlic! It still could have had a bit more intensity. I did trim away all fat, which tends to impart (unhealthy!) flavor. If I do try it again, I will be sure to get the best quality chuck I can find. I used Giant brand, which is high on value but low on quality. I would also not shake away any flour at dredging , rather pile it on! Also, I will try marinating first in olive oil, garlic and wine. Oh, and I will make 6 slices of bacon and recrisp it before crumbling...
katpages1
Thornton PA
1/19/2009
This is delicious home-cooking. You do need to be generous w/ the salt and pepper. If you know someone that loves gravy, this is the recipe for them.
Anonymous
Martinez, California
10/6/2008
OK, I'll try it one more time. It's tender, but as written it's very blnad. Needs more salt and pepper at very least,
Anonymous
Indianapolis
7/15/2008
My husband and I truly enjoyed this. It was delicious and very comforting. It is a great example of a terrific meal made from a cheaper cut of meat.
Anonymous
6/1/2008
Great recipe, the potato recipe (same article in Gourmet) was a perfect compliment. The 1/3 cup wine addition sounds like a good idea as my gravy reduced a bit too much with the recommended amount of liquids.
merlinmack
atlanta
2/15/2008
这佤邦s a great comfort food recipe, just as written. The combination with the potato casserole made these recipes instant family favorites.
JSCHAFFNER
Rochester, MN
2/2/2008
Very good, and easy to make. I also added red wine (1/2 c), and would do so again.
patbonfils
Indianapolis
2/1/2008
这佤邦s very good, but not going to give it 4 forks. The meat was very tender and it did make a nice gravy, but felt it needed a little more flavor. I think the red wine suggestion may be what it needed. It was time consuming, so it's not something I would make frequently. I did make the potato dish and it was super easy and tasted wonderful!
Anonymous
Clinton, NJ
1/30/2008
