Best 4 Smothered Chuck Steak Electric Skillet Style Recipes

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Smothered chuck steak is a classic comfort food dish that is easy to prepare and packed with flavor. The key to making a great smothered chuck steak is in the slow-cooking process, which tenderizes the meat and allows the flavors to meld together. In this article, we'll provide you with a step-by-step guide to making smothered chuck steak in an electric skillet, along with tips and tricks for achieving the best results. We'll also explore different variations of the dish, such as using different cuts of meat or adding vegetables, to help you customize the recipe to your liking. So gather your ingredients, plug in your electric skillet, and let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

SMOTHERED ROUND STEAK WITH GRAVY



Smothered Round Steak with Gravy image

This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didn't think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it! Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.

Provided by Bibi

Yield 6

Number Of Ingredients 10

1 (2 1/2 pound) tenderized round steak, cut into 6 pieces
salt and ground black pepper to taste
1 cup all-purpose flour, divided
1 teaspoon garlic powder, or to taste
½ cup cooking oil, divided
1 large onion, sliced
1 cup water
1 teaspoon beef base (such as Better than Bouillon®)
1 teaspoon Worcestershire sauce
2 cups milk

Steps:

  • Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
  • Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
  • Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
  • Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
  • Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
  • Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
  • Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Nutrition Facts : Calories 556.3 calories, Carbohydrate 22.6 g, Cholesterol 107.5 mg, Fat 31.4 g, Fiber 1 g, Protein 43.7 g, SaturatedFat 8.1 g, Sodium 95.8 mg, Sugar 5.1 g

SMOTHERED STEAK DEEPLY SOUTHERN



Smothered Steak Deeply Southern image

Growing up in the South, we had a neighbor that I adored, Cris Juneau, French Louisianian from New Orleans' way. She made the BEST smothered steak. Reconnecting when I was adult, she cooked her infamous dish from memory, but I watched and recreated to paper. Serve with Recipe # 27361. Simply pure southern comfort food!

Provided by Southern Lady

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon onion powder
4 pieces cube steaks (butcher tenderized)
1 cup flour
1/2 cup oil
2 cups water
1 beef bouillon cube
1 large yellow onion, sliced rings

Steps:

  • In small bowl mix 4 seasonings.
  • Place flour in a flat surfaced dish (save unused flour for smothering).
  • Sprinkle front and back side of each steak piece and rub deep into groves of steak.
  • Heat oil to medium high in skillet (cast iron is best).
  • Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
  • Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
  • Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
  • Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
  • Replace steak back in gravy and spread onion rings over the tops.
  • Cover and simmer 30-40 minutes.

SMOTHERED STEAK



Smothered Steak image

Provided by Edna Lewis

Categories     Beef     Onion     Braise     Stew     Dinner     Bacon     Winter     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 6

4 bacon slices
2 tablespoons vegetable oil, divided
1 1/2 pounds chuck eye or blade steaks
1/2 cup all-purpose flour
2 cups thinly sliced onion
1 cup water

Steps:

  • 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.
  • 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.
  • Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
  • Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
  • 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.
  • 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.

SMOTHERED STEAK SKILLET



Smothered Steak Skillet image

My husband's dream meal...cheese topped grilled steak with a side of potatoes, onions and mushrooms. To make this meal an event with a great presentation, while going through the whole process of the recipe, I heat up my largest cast iron pan (12 inches and buttered it to prevent sticking). Once cooked, I mound in the potatoes & mushrooms to keep them warm (careful--hot!). To save time, prep the roasted garlic ahead of time. I listed the cook time for the time it takes to grill a steak. All other time is under prep as these overlap. Note: About the steak. The size of the steak depends on what you can find. If the steak is too large, cut into smaller pieces. Also, seasoning with salt and pepper is fine, but if you want to make it ultimate, use any good marinade or rub. Some suggestions: recipe #370406, recipe #460978, recipe #451015, recipe #197598...thousands of them on food.com. The World Is Your Steak...so to speak.

Provided by gailanng

Categories     One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 lbs red potatoes
1/2 cup milk
1/4 cup cream
3 tablespoons butter
salt, to taste
black pepper, to taste
1/4 cup garlic clove
olive oil
1/2 lb yellow onion, peeled and cut into 1/4 inch julienne strips
1/2 lb sliced mushrooms
2 tablespoons butter
granulated garlic, to taste
salt and fresh cracked black pepper, to taste
1 (2 3/4 lb) sirloin steaks (see note in description about rubs and marinades) or 1 (2 3/4 lb) smaller cut sirloin steaks, seasoned to taste (see note in description about rubs and marinades)
sauteed mushrooms or onion, see recipe
garlic mashed potatoes, see recipe
8 slices mozzarella cheese

Steps:

  • Garlic Mashed Potatoes: Place a single layer of garlic cloves on a sheet of heavy-duty aluminum foil and drizzle olive oil, just enough to coat.; wrap tightly.
  • Roast in 400 degree F preheated oven for approximately 45 minutes or until soft. (This can easily be done in a toaster oven; watch carefully and will take less time.) Unwrap and let cool until touchable. Peel cloves and mash with potatoes when they are ready.
  • Wash and rinse potatoes under cold water. In large sauce pot, bring potatoes to a slow boil for approximately 20 minutes. The exact time depends on the size of the potatoes used. For faster cooking, cut into smaller pieces. Remove from heat and drain in colander.
  • In pan or bowl, combine potatoes, peeled and roasted garlic cloves and all other ingredients and smash with a potato masher; adjust milk and seasonings. Return smashed potatoes to low heat, if necessary to keep warm. (See my suggestion in description about a cast iron pan.).
  • Sauteed Onions and Mushrooms: Melt butter in skillet over medium heat and add onions and seasonings. Saute and stir until lightly caramelized. Add sliced mushrooms and stir, as needed to avoid burning, until hot.
  • Sirloin Steak Skillet: Grill steaks to desired degree of doneness; slice against the grain. Melt the slices of mozzarella cheese over each shingled steak. Top with onions and mushrooms, and serve with smashed potatoes on the side.

Tips:

  • Choose the right cut of meat: Chuck steak is a tough cut of meat, but it becomes tender when cooked slowly in a flavorful liquid. Other good options for smothered steak include round steak, flank steak, and skirt steak.
  • Brown the meat before braising: Browning the meat in a skillet over medium-high heat before adding it to the slow cooker helps to develop flavor and color.
  • Use a good quality beef broth: The beef broth is the base of the braising liquid, so it's important to use a good quality broth. Look for a broth that is made with real beef bones and vegetables.
  • Add vegetables to the pot: Vegetables help to add flavor and nutrition to the smothered steak. Good choices include onions, carrots, celery, and potatoes.
  • Cook the steak on low heat for a long time: The key to tender smothered steak is to cook it on low heat for a long time. This allows the meat to break down and become fall-apart tender.

Conclusion:

Smothered steak is a delicious and easy meal that can be made in a slow cooker or an electric skillet. With a little planning, you can have a hot, hearty meal on the table with minimal effort. Serve smothered steak with mashed potatoes, rice, or noodles, and a side of vegetables.

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