Smothered Steak
Tender chuck eye steaks smothered in caramelized onions and topped with crispy bacon. This classic comfort dish features meat that's been slow-cooked until fork-tender in a rich, flavorful sauce.
Ingredients
- •4 slices bacon slices
- •2 tablespoons vegetable oil
- •1½ pounds chuck eye steaks
- •½ cup all-purpose flour
- •2 cups onion
- •1 cup water
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
5 min
- 3.
Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
5 min
- 4.
Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
10 min
- 5.
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.
10 min
- 6.
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.
75 min
