Southern Style Smothered Deer Steaks

This has become one of hubby’s favorite meals. It’s a manly man’s food choice. Not for the faint of heart. It’s totally southern. You can prepare this using deer steaks as your protein or round steak, or cube steak if you prefer beef. Let’s Just get to it. This needs simmer time, slow roasted goodness is what makes this meal deliver the ohmgeezy this is great ! Also don’t be afraid to adapt for your crock pot.

Ingredients:

1-2 pounds of deer steaks ( venison for my city peeps)  or beef round steak

1 onion in sliced thin

Flour, as needed

Butter, as needed

Olive oil

1 qt beef broth

1 1/2 tsp of Better Than Bouillon Beef Base

Seasonings: Salt, pepper, garlic salt, tony’s, Emeril essence to taste 

Water as needed

Southern Style Smothered Steaks
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 

Serves: 4-6
 

Wonderful Southern dish that is a staple around our house. Great with venison or beef!
Ingredients
  • 1-2 pounds of deer steaks ( venison for my city peeps) or beef round steak
  • 1 onion in sliced thin
  • Flour, as needed
  • Butter, as needed
  • Olive oil
  • 1 qt beef broth
  • 1½ tsp of Better Than Bouillon Beef Base
  • Water as needed
  • Seasonings: Salt, pepper, garlic salt, tony’s, Emeril essence to taste

Instructions
  1. Directions: Soak your venison in ice water and add salt, rinse several times over the course of an hour or so.
  2. Re -rinse and keep soaking until the water is no longer bloody. This is the secret to removing the “gamey” or “wild” taste in the deer.
  3. If you are using beef skip this step.
  4. Slice your onion thinly. In a large deep skillet add 2 tbsp butter to about 2 tbsp olive oil.
  5. Mix up your seasoned flour- I did about one cup, w 1 tsp or so of each dry seasoning ( I guess) I just do this til I think it tastes right. Don’t be afraid but do check your flour for saltiness by tasting a tad on the tip of your tongue.
  6. Mix the seasonings with the flour.
  7. Add your meat and coat well with flour.
  8. Heat the butter and oil and saute the onion for 3 minutes til soft.
  9. Add your meat gently to the pan. Leave it alone and let it brown for about 4-5 mins. before turning.
  10. Once it looks browned turn and brown the other side.
  11. Add additional butter and olive oil if needed.
  12. The meat doesn’t have to be completely cooked. You just want a little golden brown crustiness.
  13. Remove meat and onion to a plate and let drain.
  14. I used my remaining seasoned flour ( about ¾ a cup or so) to make a quick roux because we like lots of yummy gravy.
  15. Add another 2 tbsp of butter and a drizzle of oil, heat and add flour. T
  16. his is the base for your gravy. Stir until brown and flour is cooked. About 4 mins over med. heat. It will begin to bubble and probably look crumbly or dry.
  17. Slowly pour in the quart of beef stock or broth, stirring slowly to remove lumps. Once the whole quart is in the skillet, add your beef base
  18. Gently beat with a whisk to remove lumps.
  19. I added a dash of worchestshire sauce and a little pepper. Place your meat back into the skillet, submerging in the liquid
  20. Bring gravy to a boil then lower heat and simmer over low temp for 1-3 hours. At this point it can be placed into a crock pot if desired.
  21. I do my stove top for about 3-4 hours, stirring every 30 mins or so and adding water as needed.
  22. Once meat is tender this is done.. and it is fabulous!

 

 

Directions: Soak  your venison in ice water and add salt, rinse several times over the course of an hour or so. Re -rinse and keep soaking until the water is no longer bloody. This is the secret to removing the  “gamey” or “wild” taste in the deer. If you are using beef skip this step.  Slice your onion thinly. In a large deep skillet add 2 tbsp butter to about 2 tbsp olive oil.  Mix up your seasoned flour- I did about one cup, w 1 tsp or so of each dry seasoning ( I guess) I just do this til I think it tastes right.  Don’t be afraid but do check your flour for saltiness by tasting a tad on the tip of your tongue.  Mix the seasonings with the flour. Add your meat and coat well with flour. Heat the butter and oil and saute the onion for 3 minutes til soft. Add your meat gently to the pan. Leave it alone and let it brown for about 4-5 mins. before turning. Once it looks browned turn and brown the other side. Add  additional butter and olive oil if needed.  The meat doesn’t have to be completely cooked. You just want a little golden brown crustiness. Remove meat and onion to a plate and let drain. I used my remaining seasoned flour ( about 3/4 a cup or so) to make a quick roux because we like lots of yummy gravy. Add another 2 tbsp of butter and a drizzle of oil,  heat and add flour. This is the base for your gravy. Stir until brown and flour is cooked. About 4 mins over med. heat.  It will begin to bubble and probably look crumbly or dry. Slowly pour in the quart of beef stock or broth, stirring slowly to remove lumps. Once the whole quart is in the skillet, add your beef base. Gently beat with a whisk to remove lumps. I added a dash of worchestshire sauce and a little pepper. Place your meat back into the skillet, submerging in the liquid. Bring gravy to a boil then lower heat and simmer over low temp for 1-3 hours. At this point it can be placed into a crock pot if desired. I do my stove top for about 3-4 hours, stirring every 30 mins or so and adding water as needed.  Once meat is tender this is done.. and it is fabulous. Taste your gravy before serving and adjust seasoning. Serve over rice or mashed potatoes. Man killin’ food ladies. I promise. Mine falls at my feet powerless! This is an ugly duckling in the pot but such a golden swan when it hits your taste buds!

 

 

 

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