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Smothered Steak
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Smothered Steak with Homemade Mushroom Gravy - Cowboy Kent Rollins

Ingredients

  • 4 Tablespoons butter
  • 3 Tablespoons olive oil
  • ½ white onion chopped
  • 2 ½ cups sliced mushrooms 8 oz
  • 2 garlic cloves minced
  • 3 Tablespoons all-purpose flour plus about ½ cup for the meat coating
  • 1 cup Pinot Grigio or other white wine
  • 3 fresh thyme sprigs stems removed
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1 ½ cups heavy cream
  • 4 6 - 8 oz sirloin steaks
  • 3 tablespoons cooking oil
  • Red River Ranch Mesquite Seasoning or seasoning of your choice
  • ½ white onion cut into rings

Instructions

  • In a medium saucepan or cast iron skillet, melt the butter over low heat. Stir in the olive oil and onions. Cook over medium heat until the onions begin to get tender, about 5 minutes.
  • Stir in the mushrooms and minced garlic. Continue cooking until the mushrooms soften slightly, about 12 minutes, stirring frequently.
  • Sprinkle in the flour and stir to evenly coat the mushrooms and onions.
  • Stir in the wine and bring the mixture back to a good simmer and continue stirring until the wine reduces down to about half, about 5 minutes or so.
  • Stir in the chicken broth, thyme, salt, pepper and heavy cream. Bring the mixture back to a hard simmer and cook for additional 10 minutes, stirring frequently.
  • Meanwhile, lightly tenderize the steaks with a meat hammer.
  • Sprinkle both sides of the steaks with the Mesquite Seasoning (kentrollins.com) and rub in well. Then lightly coat each side with flour.
  • Preheat a 12-inch cast iron skillet. Add the cooking oil. Place the steaks in the skillet over a medium heat. Cook about 2 minutes per side, to lightly brown.
  • Pour the mushroom soup over the top of the steaks. Top with the sliced onions. Bake at 375 for about 45 minutes or until the steaks are fork tender.