Smothered Chuck Steak Electric Skillet Style Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine sea salt, garlic salt, black pepper, brown sugar, powdered honey, cayenne pepper, and red pepper flakes in a small bowl to make spice rub.
• Measure out 2 tablespoons of the spice rub and use to season steak on all sides.
• Heat oil in a large oven-safe skillet over medium-high heat. Add onions; cook and stir until they start to become translucent, about 3 minutes. Add bell peppers and mushrooms; saute until tender, about 3 minutes.
• Clear a space in the center of the skillet; add seasoned steak. Cook until surface of the steak starts to brown, 3 to 4 minutes. Flip steak. Pour water into the skillet and cover with aluminum foil.
• Transfer skillet to the preheated oven and cook until steak pulls apart when pierced with a fork, 45 minutes to 1 hour.

Steps:

• 1. I used an electric skillet for this dish. Add a little olive oil to skillet and brown steak on both sides. Add about 2 cups of water, celery and onion (you can add some sliced carrots too if preferred). Cover with lid and simmer on very low. On the electric skillet I turn the knob till the light just comes on, it will then cut off and on and as it simmers. Check skillet about every 30 minutes and turn steak and add more water if needed. When steak is done you want 2 cups of broth. Cook till will depend on thickness of steak. My steak was about 1-1 1/2" thick. Most any cut of steak will work.
• 2. Once steak is tender (I wanted mine to the shredded point) remove steak, veggie and broth. Melt 1/4-1/2 c of butter and add the same amount of flour to make a roux. Let flour brown just a little to remove the raw taste. Add broth back to pan and mix well and allow to thicken. Add steak back into gravy and I used a potato masher to "smash" my steak and shred it.
• 3. Serve over mashed potatoes, rice or bread for an open face steak sammie.

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Steps:

• Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.
• Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.
• Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
• Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
• Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.
• Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.

Steps:

• 1. Dice carrots, celery and onion.
• 2. Cut meat into large cubes, drizzle with olive oil. Season with garlic, onion pwd., mrs. dash, & pepper. Rub to coat meat well, then sprinkle enough flour to lightly coat meat. Drizzle with a little Worcestershire sauce.
• 3. Place steak in a large cast iron or oven proof skillet, baking dish or dutch oven. Add vegetables on top. Pour enough hot water into pan to come almost to top of meat, cover bake 400* for 30 min., reduce to 325* bake for 1 1/2 hours, checking liquid level half way through. Add more water or broth if level is very low.
• 4. Remove from oven, add peas and mushrooms if desired, stir in with meat, add more water or broth to bring liquid back up if needed and simmer on stove top for about 20 min. IF NOT adding mushrooms or peas, go straight to next step.
• 5. Remove from oven, if broth is too thin, thicken with a cornstarch/water mix (Use 1 tbsp. cornstarch with 1 c cold water or milk) and simmer for about 5 min. Season with salt & pepper to taste. TIP: To darken your broth, add a tsp of Kitchen Bouquet at end of cooking.
• 6. Serve over potatoes, rice or pasta.

Steps:

• 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.