Description
Smothered Southern country-style steak with onion gravy, slow-braised until fork-tender.
Ingredients
Scale
- 2 pounds beef bottom round trimmed of excess fat
- 1 cup buttermilk
- 1 tablespoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- ½ teaspoon smoked paprika
- ½ cup bacon drippings or vegetable oil
- 2 cups chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 large yellow onion, thinly sliced
- 2 tablespoons heavy cream for a richer gravy (optional)
Instructions
- Soak the steak – If your beef is thicker than one-half inch, cut it into half-inch slices, season, and soak in buttermilk for at least 1 hour.
- Dredge and tenderize—Flour the steaks, tenderize them using a meat mallet or needle tool until they’re a quarter-inch thick, and then dredge again.
- Caramelize the onions – In bacon fat or oil, cook onions in a large skillet over medium-low heat until golden, sweet, and a light golden brown. This will take about 15 minutes. Remove the onions and set aside.
- Sear the steaks – Increase the heat to medium and brown the steaks in batches, 2 minutes per side. Remove and set aside.
- Make the onion gravy – Add chicken stock, Worcestershire, and thyme into the pot. Bring to a simmer.
- Braise – Return steaks and onions to the pot, cover, and cook at 300ºF for 1 to 2 hours, until fork-tender.
- Optional: For a richer, silkier gravy, stir in cream just before serving.
Notes
- Serve over mashed potatoes, rice, or biscuits.
- Prep Time: 30 minutes
- Cook Time: 165 minutes
- Category: Dinner
- Method: Braising
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 311
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 100 mg
Keywords: Country Style Steak, Southern Recipe, Comfort Food