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onion gravy smothered steak
Sofia

onion gravy smothered steak

Tender pan-seared steak smothered in a rich, savory onion gravy. Classic comfort food at its finest—perfect with mashed potatoes, rice, or buttery noodles.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: lunch, Main Course
Cuisine: Southern, American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • For the Steak:
  • 4 cube steaks or thin-cut sirloin steaks
  • Salt and black pepper to taste
  • 1 teaspoon garlic powder
  • ½ cup all-purpose flour for dredging
  • 2 tablespoons vegetable oil
  • For the Onion Gravy:
  • 2 tablespoons butter
  • 1 large onion thinly sliced
  • 2 garlic cloves minced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • Optional: pinch of dried thyme or paprika

Method
 

  1. Season and Dredge the Steaks:
  2. Season steaks on both sides with salt, pepper, and garlic powder. Dredge lightly in flour, shaking off excess.
  3. Sear the Steaks:
  4. Heat oil in a skillet over medium-high heat. Cook steaks for 2–3 minutes per side until browned. Transfer to a plate and set aside.
  5. Sauté the Onions:
  6. In the same pan, reduce heat to medium. Add butter and sliced onions. Cook for 8–10 minutes until deeply golden and soft. Stir in garlic and cook 1 more minute.
  7. Make the Gravy:
  8. Sprinkle flour over onions and stir to coat. Slowly pour in beef broth while stirring, scraping up browned bits. Add Worcestershire sauce and optional spices. Simmer for 3–4 minutes until thickened.
  9. Smother and Simmer:
  10. Return steaks to the pan. Spoon gravy over the top. Cover and simmer on low for 10–15 minutes until steaks are tender.
  11. Serve:
  12. Serve hot with mashed potatoes, rice, or buttered noodles. Spoon extra gravy over everything.

Notes

  • Tender steak: Simmering longer helps tougher cuts become fork-tender.
  • Add mushrooms: Sauté them with onions for extra depth.
  • Gravy too thick? Add a splash of broth or water to loosen.
  • Make ahead: Gravy and steaks reheat well. Store covered in the fridge for up to 3 days.