Classic American Smothered Steak with Caramelized Onions and Mushrooms

Classic American Smothered Steak with Caramelized Onions and Mushrooms ingredients

• 1.5 lbs Beef round steak or sirloin steak, cut into 4 serving pieces
• 1/2 cup All-purpose flour
• 1 tsp Salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil
• 2 large Yellow onions, thinly sliced
• 8 oz Cremini mushrooms, sliced
• 3 cloves Garlic, minced
• 2 tbsp All-purpose flour
• 3 cups Beef broth
• 1 tbsp Worcestershire sauce
• 1/2 tsp Dried thyme
• to taste Salt and black pepper to taste
• 2 tbsp Fresh parsley, chopped

How to make Classic American Smothered Steak with Caramelized Onions and Mushrooms

1. In a shallow dish, combine 1/2 cup all-purpose flour, 1 teaspoon salt, and 1/2 teaspoon black pepper. Dredge each piece of beef round or sirloin steak generously in the seasoned flour, ensuring both sides are fully coated.
2. Heat 1 tablespoon of olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat until shimmering. Carefully add the floured steak pieces to the hot pot, searing them for 3-4 minutes per side until deeply golden brown. Work in batches if necessary to avoid overcrowding the pot, then remove the seared steak to a plate and set aside.
3. Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot, then add 2 thinly sliced large yellow onions and 8 ounces sliced cremini mushrooms. Sauté, stirring occasionally, for 15-20 minutes until the onions are deeply caramelized and tender and the mushrooms have released their liquid and browned. If any bits are sticking to the bottom, deglaze with a splash of beef broth.
4. Stir in 3 minced garlic cloves and 1/2 teaspoon dried thyme, cooking for an additional minute until fragrant. Sprinkle 2 tablespoons of all-purpose flour over the onions and mushrooms, stirring constantly for 1-2 minutes to cook out the raw flour taste and create a roux.
5. Gradually whisk in 3 cups of beef broth and 1 tablespoon of Worcestershire sauce, scraping the bottom of the pot to loosen any browned bits. Bring the mixture to a simmer, stirring constantly, until the gravy begins to thicken.
6. Return the seared steak pieces to the pot, nestling them into the gravy. Ensure the steak is mostly submerged. Reduce the heat to low, cover the pot tightly, and simmer for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the steak is fork-tender. Check periodically to ensure the liquid isn't reducing too much; add a splash more broth if needed.
7. Taste the gravy and adjust seasoning with salt and black pepper as needed. The gravy should be rich and flavorful.
8. Carefully remove the tender smothered steak from the pot. Serve immediately with the generous amount of caramelized onion and mushroom gravy spooned over the top. Garnish with 2 tablespoons fresh chopped parsley, if desired.

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