Ingredients:
- 4 beef steaks (such as ribeye or sirloin)
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable oil
- 1 large onion, thinly sliced
- 2 cloves of garlic, minced
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions:
- In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- Pat the steaks dry with paper towels. Dredge each steak in the flour mixture, coating both sides evenly.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the steaks to the skillet and cook for about 4-5 minutes on each side, or until browned. Remove the steaks from the skillet and set aside.
- Reduce the heat to medium and add the sliced onions to the skillet. Cook until they are caramelized and golden brown, stirring occasionally.
- Add the minced garlic and cook for another minute.
- Sprinkle the remaining flour mixture over the onions and garlic in the skillet. Stir well to combine and cook for a minute or two.
- Slowly pour in the beef broth, stirring constantly to prevent lumps from forming.
- Stir in the Worcestershire sauce, dried thyme, dried oregano, salt, and black pepper.
- Return the steaks to the skillet, along with any juices that have accumulated. Spoon some of the gravy over the steaks.
- Reduce the heat to low, cover the skillet, and let the steaks simmer in the gravy for about 1 to 1.5 hours, or until the meat is tender and the flavors have melded together. Stir occasionally and add more broth if needed to maintain the desired consistency.
- Once the steaks are done, remove them from the skillet and let them rest for a few minutes.
- Serve the smothered steaks with the gravy poured over the top. They go well with mashed potatoes, collard greens, or cornbread.
Enjoy your soulful Southern-style smothered steak! 😋
