Serves4
- Active Time:25 min
- Start to Finish:2 hr
RECIPE ADAPTED FROM IN PURSUIT OF FLAVOR BY EDNA LEWIS
January 2008
"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.
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4
bacon slices
-
2
tablespoons
vegetable oil, divided
-
1 1/2
lb
chuck eye or blade steaks
-
1/2
cup
all-purpose flour
-
2
cups
thinly sliced onion
-
1
cup
water
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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.
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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.
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Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
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Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
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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.
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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.
