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How To make Beefsteak Smothered In Onions(Filet Braise Aux Ognons)
3 pounds round steak
6 onions
sliced fine
1 tablespoon lard
1 tablespoon flour
2 tablespoons vinegar
2 sprigs bay leaf
2 sprigs thyme
3 sprigs parsley :
chopped
1 clove garlic
1 pint water
pepper and salt -- to taste
Beat the round steak well with the rolling pin or steak hammer; cut off the outer skin and press the meat back into shape. Place the lard in the deep frying pan and let it melt. Then lay in the sliced onions, and over these the beefsteak, which has been well seasoned with salt and pepper and dredged with the flour. Cover closely. Let it simmer over a hot fires for a few minutes and then turn the steak on the other side. After three minutes, add the vinegar, chopped parsley, thyme and bay leaf and a clove of garlic. Turn the steak, letting the flour brown well, and keep the pot closely covered. When brown pour over one cup of water, or a pint, which will be sufficient to cover the meat. Bring this to a brisk boil and set the pot back where it can simmer gently for about two hours.
This introduction precedes the recipe:
Smothered Steak (Filet Braise)
Braising or smothering meat is a mode of cooking little understood by the Americans, but which has been brought by the Creoles to a high state of perfection. By this process the meat is just covered, and no more, with a little water, or with a strong broth made form animal stock or the juices of vegetables. The pot is covered with a closely-fitting lid and is put on a slow fire and allowed to simmer slowly for two or three hours, just short of the boiling point. By this slow process of cooking, tough meats are rendered juicy, tender and very agreeable to the palate, while the covered pot enables the meat to retain all its flavor.
The great secret in smothering meat is to let it cook very slowly, simmering, however, all the time , so that the heat may thoroughly penetrate and render tender and juicy the coarse fiber of the meat. When tender, put the beefsteak into a platter, cover with the onions and gravy, and you will have a delicious and delicately flavored dish.
This is a Dover reprint, 1971, p. 81
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Beer-Braised Beef With Onions : Cooking Meat
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Beer-braised beef, when prepared with onions, will have your whole family salivating for more. Learn about beer-braised beef with onions with help from a professional chef with eighteen years of experience in this free video clip.
Expert: Chef Plum
Contact: plumluvfoods.com
Bio: Chef Plum has 18 years of experience as professional chef, is a graduate of CIA, and has beenfeatured on Network TV and Food Network.
Filmmaker: Julian Rodriguez
Series Description: When it comes to cooking meat, you're going to want to be sure to keep a few key things in possible so you wind up with the most tender and juiciest meal imaginable. Get tips on cooking meat with help from a professional chef with eighteen years of experience in this free video series.
OLD SCHOOL SMOTHERED SIRLOIN STEAK (MY SOCIAL MEDIA ANNIVERSARY MENU FAVORITES DAY 2)
This is a easy simple way to make awesome delicious tender smothered sirloin steak
OLD SCHOOL SMOTHERED SIRLOIN STEAK
8 pieces sirloin steak
1 whole onions SLICED
Season steaks with salt and pepper
Gentle flour steaks and brown in skillet with vegetable oil
Remove browned steaks and place aside
In same pan Saute onions until brown and tender
Add 4-6 tablespoons flour to onions
Add 4 cups beef stock or water
Cook an additional 5 minutes until flour taste is gone
Season to taste with salt and pepper
Add steaks in pan and cook in oven until tender
about 45 minutes to 1 hour on 350 degrees
you can also cook on top of stove for 45 minutes on medium heat
serve with hot buttered rice or mashed potatoes
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JUICY Smothered Pork Chops With CREAMY Mushroom Gravy (???? ONE Pan | 30 Minutes!)
Smothered pork chops with mushroom gravy is a dinnertime dream that'll bring all the comfort food vibes to your table.
These smothered pork chops come topped with a creamy mushroom gravy made completely from scratch. No condensed soups or super processed ingredients are found here -- and you WILL taste the difference!
Even though this smothered pork chop recipe comes together completely from scratch, you won't find it hard to make. It's surprisingly easy, coming together in one pan AND in less than 30 minutes -- that's a family dinner win!
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You can print out the recipe here:
Here's what you'll need:
4 (3/4-inch thick) boneless pork loin chops
2 teaspoons Kosher salt, separated
1 teaspoon garlic powder
1/2 teaspoon black pepper, plus a generous pinch, separated
3 tablespoons canola or avocado oil, separated
3 tablespoons unsalted butter
1 small yellow onion, finely chopped
1 (8-ounce) package sliced button mushrooms
1/3 cup all-purpose flour
2 cups low-sodium chicken broth
1/3 cup heavy whipping cream
2 teaspoons soy sauce
How to Make Smothered Pork Chops with Mushroom Gravy:
Pat the pork chops dry with a paper towel and set them aside. Combine 1 1/2 teaspoon salt, the garlic powder, and 1/2 teaspoon pepper in a small bowl and mix.
Drizzle the pork chops evenly with 1 tablespoon of oil and rub all over. Then, add the seasoning and rub all over to adhere once more to adhere.
Add the remaining 2 tablespoons of oil to a large sauté pan over medium-high heat and allow to come to temperature.
Add the pork chops to the pan and cook for 2 1/2 minutes on the first side or until golden-brown. Then, flip and sear and 2 minutes more. Remove from the pan and set aside.
Reduce the heat to medium and add the butter. As the butter melts, use it to scrape up any browned bits from the bottom of the pan. Do not allow the butter to burn.
As soon as it has melted, add the mushrooms and the diced onions. Sauté about 6-8 minutes, stirring often until the mushrooms and onion are cooked through.
Sprinkle the flour across the onions and mushrooms and stir until evenly coated.
Add in the chicken broth one big splash at a time, whisking well after each addition. Once all of the broth has been incorporated, add the cream, soy sauce, 1/2 teaspoon Kosher salt, and a generous pinch of black pepper. Stir to combine.
Reduce the heat to maintain a slow simmer and add the pork chops back into the pan. Simmer for an additional 8-10 minutes, turning the pork chops half-way through the cooking. Once the pork chops have finished cooking, serve and enjoy.
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Slow Cooker Cube Steak with Mushrooms & Onions Recipe Noreen's Kitchen
Greetings! Here is another great slow cooker recipe that is perfect for any night of the week. Cube steaks are often on sale and sometimes it's just nice to have a slow cooked option that is simple and satisfying.
Throw those steaks in some seasoned flour. Toss them in the slow cooker and add some delicious mushrooms and sliced onion, a bit of Worcestershire sauce and even a few squirts of ketchup if you like. The dish will cook and make it's own light gravy perfect for ladling over hot mashed potatoes, rice, noodles, quinoa or even couscous. Side of steamed veggies and you have a very easy, very hearty meal ready when you get home from a busy day at work or at the end of a lazy Sunday.
I love this dish and so does my family and I think you will too. I hope you try it and I hope you love it!
Happy Eating!
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Braised Round Steak with Vidalia Onions
Chef David Bishop with a Let's Talk Beef video. Preparing Braised round steak with Vidalia onions.
For this recipe and much, much more!! Visit
Smothered Pork Chops Recipe + Homemade Gravy and Caramelized Onions
These smothered pork chops are pan-roasted to perfection and then simmered in a delicious caramelized onion gravy and finished with fresh herbs.
This classic southern dish is the epitome of comfort food. It’s an incredibly easy to make one-pan meal consisting of pork chops, caramelized onions, and a homemade gravy that makes for the perfect weeknight meal.
Ingredients for this recipe:
• 4 thick-cut bone-in pork chops
• 1 ½ tablespoons oil
• 1 tablespoon unsalted butter, cut into chunks
• 3 peeled and thickly sliced medium-size yellow onions
• 3 finely minced cloves of garlic
• 3 tablespoons all-purpose flour
• 32 ounces chicken stock, beef stock, or combination of both
• ¼ cup heavy whipping cream
• sea salt and pepper taste
Serves 4
Prep time: 10 minutes
Cook Time: 20 minutes
Procedures:
1. Season the pork chops well on each side with sea salt and fresh cracked pepper to taste.
2. Add the oil into a large frying or cast-iron pan over high heat until it begins to lightly smoke.
3. Next add in the pork chops and butter and turn the heat down to medium-high and cook for 3-4 minutes or until very browned.
4. Turn the pork over, baste, and cook for another 3-4 minutes and set aside.
5. In the same pan turn the heat down to medium and add in the onions and cook for 5-7 minutes or until lightly browned.
6. Next, stir in the garlic and cook for 1 to 2 minutes.
7. Stir in the flour until completely mixed in and then add in the stock and turn the heat up slightly to medium-high and cook until it becomes thick like gravy, about 3-4 minutes.
8. Add the pork chops back in the pan to heat them up and finish by stirring in the heavy cream.
9. Garnish with optional finely minced fresh parsley, rosemary, and thyme.
Chef Notes:
Make-Ahead: While these are meant to be eaten right away, you can make these up to 1 hour ahead of time, just keep the pork chops in the gravy over very low heat.
How to Store: Cover and keep in the gravy in the refrigerator for up to 4 days. These will freeze covered in the gravy for up to 3 months. Thaw in the refrigerator for 1 day before reheating.
How to Reheat: Add the desired amount of pork and gravy to a medium size pan and cook over medium-low heat until warmed, which takes about 10 minutes. You can also reheat in a microwave.
You can use chicken stock, or beef stock, or a combination of both like I did.
I prefer to use double thick-cut bone-in pork chops for the most flavor. You can easily substitute with thin cut pork chops, pork loin, or pork tenderloin.