Smothered Minute Steak with Onions
Smothered Minute Steak with Onions
Ingredients
For the Smothered Steaks
- 1 1/2 pounds minute steaks, thinly sliced
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
For the Onion Gravy
- 2 large yellow onions, thinly sliced
- 1/2 cup semi-sweet white wine
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon honey
- 1 tablespoon dried parsley
- 8 ounces cremini mushrooms, sliced, optional
For Serving
- 4 cups creamy mashed potatoes, prepared, as needed
Instructions
- 1
Pat the minute steaks dry thoroughly with paper towels. Place the all-purpose flour in a shallow dish. Dredge each steak thoroughly in the flour, ensuring it's fully coated, then shake off any excess. Set the floured steaks aside.
⏱️ 5 min
- 2
Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the floured steaks in a single layer. Work in batches if necessary to avoid overcrowding the pan. Sear for 2 to 3 minutes per side until golden brown and a nice crust forms. Remove the seared steaks from the pan and set them aside on a plate.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the thinly sliced yellow onions to the same pan, utilizing the residual oil and browned bits (fond) from the steaks. Cook, stirring occasionally, for 8 to 10 minutes until the onions are softened and translucent. If using, add the sliced cremini mushrooms and cook for another 5 minutes until they are softened.
⏱️ 12 min
- 4
Pour in the semi-sweet white wine, scraping the bottom of the pan with a wooden spoon to deglaze thoroughly and incorporate all the flavorful browned bits. Let it simmer for 1 minute.
⏱️ 1 min
- 5
Stir in the kosher salt, freshly ground black pepper, tomato paste, chicken stock, soy sauce, garlic powder, onion powder, honey, and dried parsley. Bring the mixture to a gentle simmer, stirring until all ingredients are well combined and the tomato paste has dissolved into the liquid.
⏱️ 3 min
- 6
Return the seared minute steaks to the pan, nestling them gently into the onion and gravy mixture. Ensure the steaks are mostly submerged in the sauce.
⏱️ 1 min
- 7
Preheat your oven to 300°F.
00🌡️ 300
- 8
Cut a piece of parchment paper to fit the pan. Run it under cold water, crumple it slightly, then smooth it out to create a 'lid' directly on top of the steaks and gravy. This helps keep moisture in. Cover the pan tightly with its lid.
⏱️ 1 min
- 9
Transfer the covered pan to the preheated oven and bake for 3 to 4 hours, or until the steaks are incredibly fork-tender and the gravy has thickened to your desired consistency.
⏱️ 210 min•🌡️ 300
- 10
Carefully remove the pan from the oven. Discard the parchment paper. Serve the smothered minute steaks hot, ideally over creamy mashed potatoes, allowing the rich gravy to soak in.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Smothered Minute Steak with Onions
Ingredients
For the Smothered Steaks
- 1 1/2 pounds minute steaks, thinly sliced
- 1/2 cup all-purpose flour
- 2 tablespoons vegetable oil
For the Onion Gravy
- 2 large yellow onions, thinly sliced
- 1/2 cup semi-sweet white wine
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon honey
- 1 tablespoon dried parsley
- 8 ounces cremini mushrooms, sliced, optional
For Serving
- 4 cups creamy mashed potatoes, prepared, as needed
Instructions
- 1
Pat the minute steaks dry thoroughly with paper towels. Place the all-purpose flour in a shallow dish. Dredge each steak thoroughly in the flour, ensuring it's fully coated, then shake off any excess. Set the floured steaks aside.
⏱️ 5 min - 2
Heat the vegetable oil in a large, oven-safe skillet or Dutch oven over medium-high heat. Once the oil is hot and shimmering, add the floured steaks in a single layer. Work in batches if necessary to avoid overcrowding the pan. Sear for 2 to 3 minutes per side until golden brown and a nice crust forms. Remove the seared steaks from the pan and set them aside on a plate.
⏱️ 8 min - 3
Reduce the heat to medium. Add the thinly sliced yellow onions to the same pan, utilizing the residual oil and browned bits (fond) from the steaks. Cook, stirring occasionally, for 8 to 10 minutes until the onions are softened and translucent. If using, add the sliced cremini mushrooms and cook for another 5 minutes until they are softened.
⏱️ 12 min - 4
Pour in the semi-sweet white wine, scraping the bottom of the pan with a wooden spoon to deglaze thoroughly and incorporate all the flavorful browned bits. Let it simmer for 1 minute.
⏱️ 1 min - 5
Stir in the kosher salt, freshly ground black pepper, tomato paste, chicken stock, soy sauce, garlic powder, onion powder, honey, and dried parsley. Bring the mixture to a gentle simmer, stirring until all ingredients are well combined and the tomato paste has dissolved into the liquid.
⏱️ 3 min - 6
Return the seared minute steaks to the pan, nestling them gently into the onion and gravy mixture. Ensure the steaks are mostly submerged in the sauce.
⏱️ 1 min - 7
Preheat your oven to 300°F.
00🌡️ 300 - 8
Cut a piece of parchment paper to fit the pan. Run it under cold water, crumple it slightly, then smooth it out to create a 'lid' directly on top of the steaks and gravy. This helps keep moisture in. Cover the pan tightly with its lid.
⏱️ 1 min - 9
Transfer the covered pan to the preheated oven and bake for 3 to 4 hours, or until the steaks are incredibly fork-tender and the gravy has thickened to your desired consistency.
⏱️ 210 min•🌡️ 300 - 10
Carefully remove the pan from the oven. Discard the parchment paper. Serve the smothered minute steaks hot, ideally over creamy mashed potatoes, allowing the rich gravy to soak in.
⏱️ 1 min