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

How to Make Smothered Steak (or chicken)


  • 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.

Printable Recipe Card

About Smothered Steak (or chicken)

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