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smothered steak recipe
- Total Time: 105 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This smothered steak recipe features a rich, velvety roasted red pepper cream sauce that transforms boneless chuck steak into a fork-tender meal. The secret to its melt-in-your-mouth texture is a long, slow simmer in the sauce, allowing the flavors to marry perfectly.
Ingredients
- 1.5 lbs boneless chuck steak, cut into 4–6 serving pieces
- 1 tbsp olive oil
- 1 large yellow onion, diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 7 oz jarred roasted red peppers, drained and chopped
- 1 tbsp tomato paste
- 2 tsp smoked paprika
- 2 tbsp all-purpose flour
- 2 cups low-sodium vegetable broth
- 0.5 cup heavy cream
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and freshly ground black pepper (to taste)
Instructions
- Prepare Steak: Pat the steak pieces completely dry with paper towels, then season generously on all sides with salt and pepper. Let the steak sit at room temperature for 15 minutes before cooking.
- Sear Steak: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the steak for 3-4 minutes per side until deeply browned. Remove the seared steak and set it aside.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion and red bell pepper to the skillet and cook for 5-7 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
- Build Sauce Base: Stir in the chopped roasted red peppers, tomato paste, and smoked paprika. Cook for 2-3 minutes, stirring constantly. Sprinkle the flour over the vegetables and cook for 1 minute more, stirring, to create a roux.
- Simmer Sauce: Gradually whisk in the vegetable broth, scraping up any browned bits from the pan. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally until slightly thickened.
- Create Velvety Texture: Remove about half a cup of sauce with vegetables and blend until smooth in a small blender or food processor. Pour the blended mixture back into the skillet.
- Slow Simmer and Finish: Stir in the heavy cream and return the seared steak pieces to the skillet. Reduce the heat to low, cover, and simmer for 1 to 1.5 hours, or until the steak is fork-tender. Garnish with fresh parsley before serving.
Notes
To achieve a truly fork-tender result, the long, slow simmer time is essential to break down the connective tissue in the steak. Patting the steak completely dry before searing is also critical for creating a deep, flavorful crust. If the sauce becomes too thick during storage, add a splash of broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Stovetop Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg