Iris's Smothered Steak

iris mccall


I continue to work on this recipe, We love the taste, without trying to make it too heavy. A lighter version of pepper steak.

pinch tips: How to Freeze Fish, Meat & Poultry





30 Min


45 Min


Stove Top


1 1/2 lb
beef round steak
2 medium
yellow onions
2 medium
green bell peppers
1 pt
button mushroom
2 Tbsp
minced garlic
2 Tbsp
montreal steak seasoning
2 Tbsp
famous dave's rib rub
2 pkg
goya sazon with achiote
1 1/2 Tbsp
cornstarch for gravy

Directions Step-By-Step

Take partially thawed round steak and slice into thin strips, leave small amount
of fat. This helps impart flavor.
Pour small amount of olive oil into cast iron skillet. Heat until you can see oil shimmer. Add steak to skillet and stir until browned remove to plate lined with paper towels to drain.
Slice onions, bell peppers and musrooms fairly thick and set aside. Add seasoings to yums yums stuck to bottom of skillet and also add chicken stock. Scrape to release flavors at bottom of skillet. Add 1 large can of reduced sodium chicken stock to drippings and cornstarch to make the gravy. Return steak to skillet and simmer 30 minutes until meat is tender and gravy is thickened.
Add onions, mushrooms and pepper to steak and gravy. Cut off burner and let it continue to cook itself, covered with the lid, for next 15 minutes. I do mine this way because I like the veggies to have "bite "to them. Serve over hot steamed rice.

About this Recipe

Main Ingredient: Beef
Regional Style: Southern
Other Tags: Quick & Easy, Healthy