Easy Smothered Steak – two ways

Smothered steak always reminds me of the Salisbury steak that was served at our elementary cafeteria, and I don’t know about you… but no thank you.  Well. This is not THAT steak. This is one of my family’s favorites. I usually serve it with egg noodles – almost like a beef stroganoff.  It’s also quite tasty with mashed potatoes when you use the gravy to top the potatoes.

For whatever reason, if my kids know that there are onions in something, they’ll usually turn their noses up.That’s why when I make this, I usually make it two ways… well it’s kind of like making it two ways.  It’s really just separating the onions out… but that’s a yummy way to make it as well to just brown up some onions and top the steaks with that! It’s a super easy recipe that really doesn’t take much time and doesn’t use a ton of ingredients… exactly what I like in a hearty recipe!

First way to serve this is to make it smothered or to put the steaks on top of the sauce:

Second way to serve is to keep the onions  separate and only  serve the steak and onions:

Either way, this recipe and many more can be found on our Weekly Meal Plan #3.

Smothered Steak - two ways

If you have onion hating kids, this is an easy and hearty recipe that will please everyone in the fam. Start by cooking the steak, then brown onions and set aside. Proceed with the recipe and add the onions to those who like it. You can serve it smothered with the gravy or without. If they don't like the onions, just leave them out.

Servings 4

Prep Time 40 minutes mins

Cook Time 1 hour hr

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Equipment

• Cast Iron Skillet works best

Ingredients

  

• 4 Steaks - any cut, I used New York strip in the picture
• 2 Tbsp Olive Oil, divided
• 1 medium sized White Onion
• 1 Tbsp Unsalted Butter
• 2 cloves garlic (finely chopped)
• 1 can Cream of Mushroom Soup
• 1 can French Onion Soup
• 1/2 cup Chicken Stock
• 1/2 cup Half and half (milk is fine if you don't have half and half)
• 1 tsp fresh thyme (dried is fine if you don't have fresh)
• salt and pepper to taste

Instructions

 

• Bring your steak to room temperature.
• Heat your skillet to high. Once hot, add the olive oil and then immediately after, the steaks. Depending on thickness, cook for about 6 minutes on each side for medium. Take out of skillet and set on a plate.
• Slice your onion lengthwise (see picture)
  
• Leaving the remnants from cooking the steak, add the butter and 1 tablespoon of olive oil. Once the butter is melted down, add to the skillet. Cook until caramelized and brown. If you are stopping here, then top steak with onions and enjoy! You can also set the onions aside and proceed if you are making the gravy sauce and add the onions to a separate potion.
• Once brown, add the garlic and stir to mix through.
• If you are stopping here, then top steak with onions and enjoy! You can also set the onions aside and proceed if you are making the gravy sauce and add the onions to a separate potion.
• To the skillet, add the soups, chicken stock, and half and half. I find it easier to mix together if you mix all of these things in a bowl before adding to the skillet, but either works.
• Let everything warm through and then add the fresh thyme. Salt and pepper to taste.
• At this point, I usually portion out some of the gravy/sauce for my kids, then I put the caramelized onions back in. You can also slice up the steak and mix that in or set the steaks in the gravy sauce.

Notes

If you make this, tag me on Instagram so that I can feature you or use the hashtag #findyourjoy

Course: Dinner

Cuisine: American

Keyword: Beef, Gravy