Ready for some Southern style Smothered Steak?
Look no further, POP Acres has you covered with our ready to cook tenderized blade steak!
This steak is cut from the chuck and is best when tenderized or cooked low and slow.
No need to cook this dish low and slow though, this steak comes pre-tenderized for quick cooking any night of the week.
*Comes with 1 piece of tenderized steak frozen and vacuum sealed.
About our beef:
Our herd of cattle is made up mostly of Belted Galloway cows (aka Oreo Cows).
This breed of cow produces exceptionally lean and flavorful meat.
The cows at POP Acres spend their days out on fertile pastures happily grazing on fresh grass and foraging for wild edibles.
All that grass-fed goodness is found in our delicious and nutrient dense grass-fed beef.
Check out the recipe below!
Southern Smothered Steak
Ingredients:
1 tsp Salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp onion powder
4 pieces tenderized steak
1 cup flour
1/2 cup cooking fat (oil, lard, ghee)
2 cups water
1 beef bouillon cube
1 large yellow onion (sliced in rings)
Directions:
- In small bowl mix 4 seasonings.
- Place flour in a flat surfaced dish (save unused flour for smothering).
- Sprinkle front and back side of each steak piece and rub deep into groves of steak.
- Heat oil to medium high in skillet (cast iron is best).
- Dredge each piece in flour, press in with finger tips. Re-dredge in flour again and place carefully in hot oil for 1 minute and then turn back heat to medium.
- Fry steak 4-5 minutes on each side. Remove, drain on a separate plate.
- Remove all but 2-3 Tbs of oil, over medium high heat, sprinkle with 3 Tbs flour, whisking until well mixed and roux browns.
- Add water, bouillon cube and remaining seasoning. Mix until gravy begins to thicken slightly. Test taste for spice as this is the time to adjust (salt or water).
- Replace steak back in gravy and spread onion rings over the tops.
- Cover and simmer 30-40 minutes.
*Recipe credit to: food.com
