Get ready to transform your ordinary dinner into an extraordinary culinary experience with the legendary Iowa Machine Shed Smothered Steaks! This mouthwatering recipe captures the heart of Midwestern comfort cooking, promising a meal so delicious it'll have your family begging for seconds. Imagine perfectly seared, juicy beef steaks nestled under a rich, savory blanket of caramelized onions and tender mushrooms - a true taste of heartland hospitality that's about to become your new favorite dinner sensation!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 beef steaks
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 1 cup beef broth
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Begin by gathering all your ingredients: 4 beef steaks, 1 sliced onion, 2 cups of sliced mushrooms, 1 cup of beef broth, 2 tablespoons of Worcestershire sauce, salt, pepper, and 2 tablespoons of olive oil.
- Season the beef steaks generously with salt and pepper on both sides. This will enhance the flavor of the meat as it cooks.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the seasoned beef steaks to the skillet.
- Cook the steaks for about 4-5 minutes on each side, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C). Once cooked, remove the steaks from the skillet and set them aside on a plate, covering them loosely with foil to keep warm.
- In the same skillet, add the sliced onions and mushrooms. Sauté them for about 5-7 minutes, stirring occasionally, until the onions become translucent and the mushrooms are tender and browned.
- Once the onions and mushrooms are cooked, pour in 1 cup of beef broth and 2 tablespoons of Worcestershire sauce. Stir well to combine all the ingredients and scrape any browned bits from the bottom of the skillet for added flavor.
- Bring the mixture to a simmer and let it cook for an additional 5 minutes, allowing the flavors to meld together and the sauce to slightly thicken.
- Return the cooked beef steaks to the skillet, spooning the onion and mushroom mixture over the top. Allow the steaks to simmer in the sauce for about 5 minutes to heat through and absorb the flavors.
- Once heated, remove the skillet from the heat. Serve the smothered steaks hot, topped with the onion and mushroom mixture, alongside your choice of side dishes such as mashed potatoes or steamed vegetables.
Tips
- Choose the Right Cut: For the most tender results, opt for ribeye, sirloin, or New York strip steaks with good marbling.
- Room Temperature Matters: Let your steaks sit at room temperature for 30 minutes before cooking to ensure even heating.
- Pat Steaks Dry: Use paper towels to remove excess moisture, which helps achieve a perfect golden-brown sear.
- Don't Overcrowd the Pan: Cook steaks in batches if necessary to maintain high heat and ensure proper browning.
- Use a Meat Thermometer: For precise doneness, invest in a reliable meat thermometer to check internal temperature.
- Let Steaks Rest: After cooking, let steaks rest for 5-10 minutes to allow juices to redistribute, ensuring maximum tenderness.
- Enhance the Sauce: For extra depth, consider deglazing the pan with a splash of red wine before adding beef broth.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
