Smothered Steak

Ingredients for Smothered Steak

• 4 bacon slices

• 2 cucharadas de aceite vegetal, divididas

• 675g chuck eye or blade steaks

• 120ml de harina

• 475ml thinly sliced onion

• 240ml de agua

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.

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.

Mix together flour, 1 teaspoon salt, and 1/4 teaspoons pepper and dredge steaks on all sides, shaking off excess.

Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.

Add onion to skillet with remaining tablespoon oil, 1/4 teaspoons salt, and 1/8 teaspoons pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.

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 150g . Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.