Smothered Round Steak with Onion and Mushrooms


  • 2 1/4 lbs tenderized round steak, sliced 1/4 inch thick, and patted dry
  • 1 1/2 Tbs Cajun blackening seasoning plus some smoked paprika and salt
  • 3 Tbs vegetable oil
  • 3 Tbs flour
  • 2-3 cups beef broth
  • Red wine
  • Large onion, sliced
  • 1 lb mushrooms, sliced

To cook:

  • Mix the flour and seasonings and then toss with the sliced beef.
  • Sear the beef in the vegetable oil in batches over medium high heat, removing each batch from the pan before adding the next and adding more oil as needed. (Don’t crowd your pan or else the beef will steam and not sear, which will lead to less flavor. Also, it’s best to NOT use a non-stick pan because you won’t get the fond on the bottom of your pan which will also reduce the flavor.)
  • After you’ve seared all your meat, remove from pan and set aside.
  • Add more oil and sauté your onions until wilted and soft. Remove those from pan and add your mushrooms. Watch the heat so that the brown stuff stuck to the bottom of the pan (the fond) doesn’t burn. When the mushrooms start to release their liquid, pour in a couple of “glugs” of wine and deglaze the pan by scraping the fond off the bottom of the pan with a wooden spoon.  (The fond is FLAVOR GOLD so don’t let it go to waste.)
  • Let the wine and mushrooms simmer for a bit until about half of the liquid is evaporated. Then add in the onions, beef, and broth. Let that come to a simmer and simmer until the sauce is thickened and the beef is tender, about 45 min. (Round steak is never going to be fall apart tender – you’ll just have to be prepared to chew.)

Serve over mashed potatoes.