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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.

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.

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.

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.

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.

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.

Preheat your oven to 300°F.

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.

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.

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.


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.

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.

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.

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.

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.

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.

Preheat your oven to 300°F.

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.

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.

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.
