Smothered Steak (or chicken)

Angela Wright


This is my mom's recipe it is originally a semi-home made recipe. I will give you the fresh vegetable options as well as the dried vegetable ingredients options. Both taste great it just takes a little more prep time to use the fresh options.

★★★★★ 1 vote
5 Min
15 Min


2 lb
thin round steak or chicken breasts
1 can(s)
campbell's golden mushroom soup
1/4 c
dried chopped onions or fresh chopped yellow onions
1/4 c
dried celery flakes or chopped fresh celery (if using fresh save about 1 tablespoon worth of the celery leaves)
1/2 c
all purpose flour
4 Tbsp
vegetable oil
1 tsp
1 tsp
black pepper


1Cut the meat into 4 half pound servings or purchase it from your butcher as such. Pound the meat thin. If using steak you may also use meat tenderizer.
2If using fresh vegetables chop the onions and celery and set aside. Don't forget to save the celery leaves for garnish.
3In a small bowl add the salt & pepper to the flour. Dredge the meat into the seasoned flour and cover completely.
4In a skillet add the oil and bring to a medium high heat. Add the meat in a single layer and brown on both sides. Drain the excess oil.
5Add to the meat the can of soup & 1/2 a can of water. Add the vegetables cover, reduce heat and simmer for 10 minutes. Serve over rice and garnish with celery leaves. Green beans are a great side dish.

About this Recipe

Course/Dish: Chicken, Beef, Steaks and Chops
Other Tag: Quick & Easy