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Smothered Steak / Salisbury Steak with Homemade Mushroom Gravy Recipe
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Aug 23, 2023
Grab the printable recipe below! Don't miss a recipe- get our email newsletter: https://kentrollins.com/email-sign-up/ Used in this video Full on Fancy Apron: http://www.kentrollins.com/shop-1 10" Field Company Skillet: https://bit.ly/2yoUoYh 12" Lodge Dutch oven https://amzn.to/2SsXQbT Enamel Bowl/Plate: https://amazon.com/shop/cowboykentrollins Mair Dutch oven lid lifter: http://mairdutchovenlifter.com/ ============================== Printable Recipe here: https://kentrollins.com/smothered-steak-with-mushroom-gravy/ If you're looking for a classic comfort food recipe this Salisbury Steak is the one! Also called a smothered steak, the star of this dish is the homemade mushroom gravy with a rich creamy flavor that could eat as a meal all its own!
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0:00
Hey, y'all looking to travel down memory lane but you ain't got time to drive that far
0:04
Well I got you fixed up an old classic dish that will take you there right from the start
0:08
Smothered steak with a homemade mushroom gravy. Get in the car and let's go to driving
0:14
Hey, thank y'all for stopping by camp today
0:26
My name is Kent Rollins, and we're going to do a little cowboy cooking. What do we do
0:30
We do a lot of grilling. We do a lot of cast-iron care, Dutch oven cooking
0:34
But hang on, folks, because you're in for a treat today. An old classic dish that my mother fixed so many times
0:40
A smothered steak with a homemade mushroom gravy. Yeah, you heard me right
0:45
Homemade. I'm getting on the fancy. Today I am. Just for y'all
0:50
Now, this goes back to an old classic dish of mine that my mother served so many times
0:55
because we'd have a piece of old tough steak laying out there in the deep freeze that she'd thaw out
1:00
bring that sirloin in there, and she'd take a saucer to it so many years ago
1:04
and just run that saucer back and forth across it till she got it tenderized just a little
1:08
So we're going to use it as a piece of sirloin. As always, the recipe will be posted right there below
1:14
and anything you need to know, Shan's got it there. So let's get this old comfort classic food dish underway
1:19
Well folks, we have put us four tablespoons of butter in there and let it melt
1:25
Now we need to keep that butter from burning, so what's going to help that
1:29
Three tablespoons of olive oil, which is about that much. Give it a good stir, I'm going to let it come back to nearly a simmer
1:36
And then we're going to throw in half of a white onion that has been chopped and keep
1:41
stirring that until they get good and tender. As the fancy folks say, we have got the onions
1:48
to the translucent stage, so what comes next? Eight ounces of sliced mushroom
1:54
Now I'm using today a baby portabella mushroom. Pretty little rascals they are, folks
2:00
And two of them mushrooms that we done got throwed in there, let's add two minced garlic cloves
2:05
really well. Keep a stirring, cause we sure don't want that garlic to burn
2:10
Whew, that is a great smell coming out of that little Dutch oven. It is
2:15
15 minutes or 12, whichever Bertha's got in mind today, them mushrooms will get really softened
2:20
You can see them mushrooms have turned a little golden brown and they begin to soften now, so we need something
2:26
to add a little thickness to this, so we're gonna put three tablespoons of flour
2:30
Now, you got to stir this pretty rapidly now. We just want them mushrooms to get a little of that coating
2:35
of that flour that's on there so it'll be good and flavorful
2:41
And next comes the fancy part of this dish. What is that
2:45
A peanut gargio, I think is what Shan told me. Is that how you say that, Shan
2:52
Peanut gargio? Pinot grigio. Let me have some. Wait, open it up
2:56
Oh, you're going to test it for us? Make sure it's still good
3:00
Okay, you test it while I get my stirring stick. Glug, glug, glug
3:04
Is it still good? We're going to take this here peanut, wine, whatever it is, and we're going to use one cup
3:12
We're gonna stir this and cook it until it is reduced down by about half Well Bertha took a five minute step about a five step She don regulate heat real well She shares it on high if she gets a chance
3:29
Folks, now if you was cooking this in the house, you'd let it reduce down and probably cook for about five minutes till you're about half there
3:35
Bertha ain't got a knob, and she was in a hurry. So I'm going to set this right over here to the edge of this to slow it down just a little
3:42
We're going to add four cups of chicken broth. So get her stirred up to where there ain't no clumps nowhere
3:49
And we're gonna bring this back to a good rolling simmer bowl
3:53
Give it a little salt and pepper. And a little salt. What time is it
4:00
You know what time it is? It's time to add the time at this point
4:03
It is. And I like to use me about three of these sprigs. I'm pretty proud Shannon introduced me to this stuff
4:09
It is pretty good stuff, it is. So just get them leaves in there
4:13
And out here you can do this. discard them out there in a pasture
4:17
Maybe some of it will grow wild if it gets a chance and I can pick it later
4:20
Now we are gonna add a cup and a half of heavy cream
4:25
which is gonna give it that richness. And I like that stuff, I do
4:30
We'll bring this back to a good bowl and let her cook for about maybe 10 minutes and then it'll be ready to go on to the meat
4:35
Well, while that mushroom soup is over, just simmering right there on Bertha
4:40
let's go ahead and prepare this meat. Now, I'm gonna use a tenderizing hammer to this sirloin
4:45
And I'm not just going to beat it flat like beef jerky. I just want to give it some gentle love taps
4:51
You can see that about like that. That's not a gentle love tap. Yeah. And say, folks have been asking, that did not happen with a hammer nor a tool
4:59
It happened with a handyman jack up against a trailer. So if you don't want to use a meat tenderizing hammer, hey, let's go back to the way that we prepare steak
5:10
Get you some lime juice, rub on there, let it set for a minute. Then we're going to put meat tenderizer on it and season it, set it in the ice box about two hours
5:18
But today, folks, I sort of like this hammer. Well, we have all got them tenderized a little
5:24
And there is probably, if you was to figure it up, maybe about four six to eight ounce pieces
5:31
And you can see the meat inspector is here. He heard that there was meat there
5:35
I like to use me some of that Red River Ranch mesquite seasoning. And if you ain't got none, Shan will have you a link up there where you can get some
5:43
And I like to season it well all over. Rub it in well
5:50
Make sure everybody's got some. Now, if you don't have some sirloin steak, you could use some cubed steak
5:57
I've even done this with hamburger patties when I was on ranches and in a tight
6:01
Hey, it's the same principle. Turn them over. Let's make sure we get that other side seasoned well
6:10
We're going to do them, do them. We're gonna do do do do do do do do do do like do I could do I could do what could do Roger Miller
6:16
Yeah We're gonna do these just like my mother did so many years ago
6:20
Just a light sprinkling a flyer on there shake it off do the other side
6:25
Make sure everybody gets a little coating It's gonna help give them a little browning effect a little quicker, but it's also gonna help it taste ooh so much better
6:34
Now I got me a 10 inch filled skillet here and I gonna add me three tablespoons of avocado oil That says extra virgin So let get us some of that there sirloin
6:46
Run her back over here. Make sure they got some grease under them
6:53
And we'll probably do about three pieces at a time. Now we're just going to cook this until we lightly brown that flour on both sides
7:01
That's going to help it with that taste, but also some of that flour that's on there is going to help
7:05
and they're gonna help thicken up that mushroom soup as we continue to cook. It won't take long to brown these
7:11
Bertha has done her job, we've been on about a minute, we have, and you can see that's about the color I'm after
7:16
I just want them to brown up just a tad, and it don't take her long
7:20
When these come out of there, folks, I'm gonna put them right in that shroom soup over there
7:26
give them a little sloshing to get them down to the bottom, and we'll be good to go then
7:31
So, folks, if you're doing this in the house, make sure you have at least a 12-inch cast iron skillet
7:35
Preheat your oven to about 375 degrees. Brown your meat in that skillet
7:41
Have your soup already done. Pour it over the top. Slip them onions right on top
7:45
Slip her in that oven. Let it bake about 45 to 50 minutes. Mmm, mmm, mmm
7:50
Then you can call me. Well, we thinly sliced that other half of that white onion
7:55
into little rings here, and we're just gonna scatter them out across the top. Some of them did accidentally fall on Bertha
8:02
We gonna lost that when we did, but we got two out of three survivors there
8:07
What happens next? Just a little more salt and pepper on top, then we're gonna take it out there
8:11
put some coals underneath and on top of it, and go to cooking. Well, you see me put a ring of coals around
8:17
A little further than normal on the outside edge because, folks, I'm looking for a slower cooking time
8:23
Now, the slower we cook this in this Dutch oven today, the tender that meat is gonna become
8:28
Now, sure, in the house, you're cooking at 375 degrees 45 to 50 minutes, but out here, we put a pretty heavy ring, but it's pretty good ways off from
8:38
there, loaded the top up a little more. We'll rotate it because that breeze is blowing. Normally
8:43
I try to go at least 30 to 35, but we're getting a microwave breeze, so things is happening
9:02
Thank you
9:32
It's a done deal. I mean, stick a fork in it, it is done
9:37
This dog will hunt all day long, it will. Now, you seen me about 20 minutes in there, go ahead and scoot them coals up as they begin
9:49
to ash out a little and keep that hard simmer just going. Probably cooked out here in the great outdoor kitchen
9:57
and keep that hard simmer just going Probably cooked out here in the great outdoor kitchen maybe 30 33 minutes something like that but everything is good Reach down in there that meat would come apart with a fork
10:10
You can see that good golden color that that mushroom soup has got in there
10:14
and the smell when I took that lid off, it brought a blue heron in from 38 miles away
10:19
It was so good. The way I like to serve this rascal is I like to go ahead in there
10:24
and get me some of them gravy with them, some of them mushrooms and onions
10:29
and put him right there first. And then find me a piece of meat
10:33
and he looks like a good one. That's a good one. Oh. Lay him right down in there
10:38
And I done saved me some mashed potatoes, fought the beagle off of them, I did
10:44
You gotta have a little mashed taters with this deal. So we gonna put them right there on the side
10:51
And what does that call for? You heard it right. Right here you did
10:55
Live in breaking news. more gravy. I wished you was here. Oh my gosh, brings back so many memories
11:03
from walking into my mama's kitchen when I was about 10 or 11 years old and smelled this coming out of there
11:24
Praise the Lord, pass the biscuits it'll take a pan full to sop that gravy up
11:27
That is some kind of fine dining. Hang on a minute, I'm feeling pretty lucky today
11:35
Oh, that's dangerous! Hang on a minute, I got a call
11:45
It's Campbell's Soup, people. They want me to make this and sell it. That mushroom soup is probably the star of this show
11:50
It is, now, you cook that up, and them onions and butter started it off
11:55
with a great flavor and a great taste, but the thing that kicked it over the top
11:59
the cream and the wine. Now you might be telling yourself, I can't cook this with wine because I don't drink
12:05
Well, folks, we done cooked it long enough that the wine, alcohol done boiled out of it
12:10
but the taste that that peanut garogio gives to it, it is out of this world
12:15
The meat cooks in there and simmers in that broth just long enough that it gets good and tender
12:20
Well, folks, hope you enjoyed today, because I sure did, one of my most favorite meals of all times to fix
12:25
Shan's got everything you need in the little description below. And be sure and hit the subscribe button and the bell
12:31
and share the food and the videos with your neighbor because the world needs more good neighbors we do
12:37
I want to continue to thank all our servicemen and women and all our veterans for keeping that old flag flying high above there
12:44
And you better stick around now because coming up the next week
12:47
guess what it is? Santa Claus might drop by camp and give us a ho, ho, ho
12:51
and fix some of his favorite dishes that's coming up. So, Shannon, we done left out a really important part
12:57
We got to see. Hey, Big, the meat inspector. We better see if it's fit to eat
13:04
What do you think? He says it'll work, folks. So, as always, me and Shan appreciate y'all taking time out of your busy day to watch our videos
13:12
God bless you one and all, and see you down the Smothered Steak Trail
13:21
Thank you
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