Can I use a different cut of steak?

Yes. Chuck roast, chuck steak, or sirloin tip work well. Choose tougher cuts that benefit from slow cooking and moisture.

How do I know when the steak is done?

Cook until fork-tender, typically 45 minutes to 1 hour on low heat. The meat should break apart easily.

Can I make this ahead?

Yes. Cook completely, cool, refrigerate up to 3 days, then reheat gently on low heat or stovetop with a splash of water or broth.

What if I don't have Cajun seasoning?

Mix 1 tbsp paprika, ½ tsp cayenne, ½ tsp black pepper, and ½ tsp salt as a substitute.

Can I make this in a slow cooker?

Yes. Brown the steak first, add ingredients, and cook on low for 6-8 hours or high for 3-4 hours.

Smothered Steak and Onion Gravy

Name: Smothered Steak and Onion Gravy
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 2 lbs round steak, or other similar cut; 1 tbsp mild hot sauce; 2 tbsp Cajun seasoning, divided; 2 tbsp garlic powder, divided; 2 tbsp onion powder, divided; 2 tbsp garlic & herb seasoning, divided; 1 tbsp Worcestershire sauce; 3 tbsp olive oil; 1 large yellow onion, diced; 1 green bell pepper, diced; 2 stalks celery, diced; 2 cloves garlic, minced; 6 cups water, or as needed; 1 tbsp dried parsley; Cooked white rice, for serving

CookOSBeta

Smothered Steak and Onion Gravy | CookOS

Ingredients

2 lbs round steak, or other similar cut
1 tbsp mild hot sauce
2 tbsp Cajun seasoning, divided
2 tbsp garlic powder, divided
2 tbsp onion powder, divided
2 tbsp garlic & herb seasoning, divided
1 tbsp Worcestershire sauce
3 tbsp olive oil
1 large yellow onion, diced
1 green bell pepper, diced
2 stalks celery, diced
2 cloves garlic, minced
6 cups water, or as needed
1 tbsp dried parsley
Cooked white rice, for servingoptional

15 Ingredients

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Instructions

1
In a large bowl, season the steak generously with hot sauce, Worcestershire sauce, and about half of the Cajun seasoning, garlic powder, onion powder, and garlic & herb seasoning. Mix well to ensure all pieces are coated.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
3
Carefully place the seasoned steak in the hot oil, working in batches if necessary to avoid overcrowding. Brown the steak on both sides.
4
While the steak browns, prepare the vegetables by dicing the onion, bell pepper, and celery.
5
Once all the steak is browned, remove it from the pot and set it aside. Add the diced vegetables to the same pot.
6
Sauté the vegetables, scraping up all the browned bits (fond) from the bottom of the pot. Cook until the vegetables are soft and have absorbed the flavor.
7
Use a potato masher to lightly mash the cooked vegetables in the pot, helping to create a thicker base for the gravy.
8
Add a splash of water to deglaze the pan, then add the minced garlic and sauté for one minute until fragrant.
9
Return the browned steak to the pot.
10
Pour in enough water to just cover the steak and vegetables.
11
Season the gravy with the remaining Cajun seasoning, garlic powder, onion powder, garlic & herb seasoning, and the dried parsley. Stir to combine.
12
Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and cook low and slow for at least 2-3 hours, or until the steak is fork-tender and the gravy has thickened.
13
Serve the smothered steak and onion gravy hot over a bed of cooked white rice.