Smothered Steak

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There's something truly special about family recipes. They're more than just instructions on a page; they're little culinary heirlooms. ♥️

This smothered steak recipe is exactly that – a treasure from my mom and my Grammy's kitchen. It has become my secret weapon for the easiest, most comforting dinner ever. (Even my picky middle schooler who hates beef loves this meal!!) It may not look the prettiest... but it's definitely the tastiest!! It's those stewed tomatoes 🍅

Plus, it's ridiculously easy!! We're talking weeknight dinner win material... Gold Medal!

The cut of beef you pick is super important. I love to use Fareway's deli counter... I swear they have the best cuts of meat! I usually go with Top Sirloin Steak.

This smothered steak recipe is a hug in a bowl, a taste of home, and the perfect weeknight dinner solution.

It's easy enough for a crazy busy mom to toss in the oven, yet impressive enough to feed a crowd. So next time you're craving comfort food, give this family recipe a try.

Ingredients:

28 Oz. Can of stewed tomatoes with onions, celery, green peppers

10.5 Oz. can of Cream of Mushroom Soup

One onion, Sliced or Quartered (If you want to eat the onions in your gravy slice them)   

Flour Salt and pepper

2 Lbs. Top or round sirloin 1.5-2 inches thick (I use top sirloin steak usually)

1 T - 2 T Worcestershire sauce (depending on how strong you like that flavor)

1 t Better than Bouillon, Beef

Optional: My mom always adds a sliced green pepper, I usually skip it as my family prefers it without the green pepper.

Instructions:

1. Dredge beef and season it with salt and pepper. Then sear it in a cast iron skillet.

2. Combine cream of mushroom and stewed tomatoes in your baking dish with one can of water. At this point, I also add Worcestershire sauce, Better Than Bouillon, salt, and pepper.  Add in the beef and smother it in the gravy/sauce.

3. Bake 350 for 20 mins and then reduce heat to 325 for 2-2.5 hours or a little more for it to turn out wonderfully tender. You can do a fast version of this with higher heat, just keep in mind your beef will not be as tender.