Cris Juneau's Classic Southern Smothered Steak
Transport your taste buds straight to the heart of Louisiana with this classic Southern Smothered Steak recipe. Inspired by my dear neighbor, Cris Juneau, a true French Louisianian, this dish marries tender cube steaks with a savory roux and caramelized onion gravy. Growing up, the rich aroma wafting from her kitchen filled my childhood with warmth and nostalgia. Now, as an adult, I’ve recreated her cherished recipe to share the authentic comfort of Southern cooking. Pair this hearty steak with creamy mashed potatoes or fluffy rice for a truly comforting meal that’ll have everyone asking for seconds.
N/A
Servings
550
Calories
10
Ingredients
Ingredients
Salt
1 teaspoon (none)
Black Pepper
1/2 teaspoon (none)
Garlic Powder
1/2 teaspoon (none)
Onion Powder
1 teaspoon (none)
Cube Steaks
4 pieces (butcher tenderized)
Flour
1 cup (for dredging)
Oil
1/2 cup (for frying)
Water
2 cups (none)
Beef Bouillon Cube
1 (none)
Yellow Onion
1 large (sliced into rings)
Instructions
1
In a small bowl, combine the salt, black pepper, garlic powder, and onion powder. Mix well to create your seasoning blend.
2
Place the flour in a shallow dish, reserving some for later use.
3
Sprinkle the seasoning mixture on both sides of the cube steaks, ensuring to rub it deep into the meat for maximum flavor.
4
Heat the oil in a cast iron skillet over medium-high heat until shimmering.
5
Dredge each seasoned steak in the flour, pressing the flour into the meat. Repeat the dredging process for a second coating to enhance the crust.
6
Carefully place the floured steaks in the hot oil. Sear each side for about 1 minute on high heat, then reduce the heat to medium. Fry for 4-5 minutes on each side until golden brown. Once cooked, remove the steaks and place them on a separate plate to drain excess oil.
7
In the same skillet, remove all but 2-3 tablespoons of oil from the pan. Over medium-high heat, whisk in 3 tablespoons of flour to create a roux. Continue whisking until the roux turns a light golden brown.
8
Gradually add in the water while whisking continuously, followed by the beef bouillon cube and the remaining seasoning blend. Stir until the gravy thickens slightly. Taste and adjust seasoning as necessary.
9
Return the fried steaks to the skillet, ensuring they are coated in the gravy. Layer the sliced onion rings on top of the steaks.
10
Cover the skillet and let it simmer gently for 30-40 minutes, allowing the flavors to meld and the steaks to become tender.
Nutrition Information
37.5
Fat
37.5
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Cris Juneau's Classic Southern Smothered Steak?
It is a traditional Louisiana-inspired dish featuring tenderized cube steaks fried and then simmered in a savory roux-based onion gravy.
Who is the inspiration behind this recipe?
The recipe is inspired by Cris Juneau, a French Louisianian neighbor of the author who filled their childhood with the aroma of authentic Southern cooking.
What type of meat is used in this smothered steak recipe?
This recipe specifically uses four pieces of butcher-tenderized cube steaks.
How is the seasoning blend for the meat prepared?
The blend is made by mixing salt, black pepper, garlic powder, and onion powder in a small bowl before applying it to the steaks.
Why are the steaks dredged twice in flour?
Dredging the steaks twice helps to enhance the crust, which provides better texture and helps thicken the gravy later.
What is the recommended pan for cooking this dish?
A cast iron skillet is recommended for its ability to maintain heat and provide an even sear on the meat.
How long should I sear the cube steaks?
Sear each side for about 1 minute on high heat, then reduce to medium and fry for 4-5 minutes per side until golden brown.
How do you make the roux for the gravy?
After frying the steaks, keep 2-3 tablespoons of oil in the pan and whisk in 3 tablespoons of flour over medium-high heat until it turns light golden brown.
What liquid is used to create the gravy base?
Two cups of water are gradually whisked into the roux, along with a beef bouillon cube for flavor.
When do you add the onions to the dish?
The sliced onion rings are layered on top of the steaks once they have been returned to the skillet and coated in the gravy.
How long does the steak need to simmer in the gravy?
The steaks should simmer gently for 30-40 minutes while covered to allow the meat to become tender.
What are the best side dishes to serve with smothered steak?
This dish is best paired with creamy mashed potatoes or fluffy white rice to soak up the rich onion gravy.
What is the calorie count for a serving of this smothered steak?
One serving of this recipe contains approximately 550 calories.
How much protein is in this recipe?
Each serving provides approximately 25 grams of protein.
What is the fat content per serving?
There are approximately 37.5 grams of fat per serving.
How many carbohydrates are in this dish?
This dish contains 37.5 grams of carbohydrates per serving.
Can I use beef broth instead of water and bouillon?
Yes, you can substitute the 2 cups of water and the bouillon cube with 2 cups of beef broth if preferred.
What type of onion is recommended?
The recipe calls for one large yellow onion, sliced into rings.
How many ingredients are required for this recipe?
There are 10 main ingredients: salt, pepper, garlic powder, onion powder, cube steaks, flour, oil, water, beef bouillon, and yellow onion.
Is this recipe considered comfort food?
Yes, it is tagged as comfort food and is known for its heartiness and nostalgic Southern flavors.
How do you ensure the seasoning gets into the meat?
The instructions recommend rubbing the seasoning mixture deep into the meat for maximum flavor before dredging.
What is the secret to a good smothered steak gravy?
The secret lies in creating a proper roux and allowing the steaks to simmer long enough for the flavors to meld and the meat to tenderize.
Can I make this dish ahead of time?
Yes, smothered steak often tastes even better the next day as the flavors in the gravy continue to develop.
What should the consistency of the gravy be?
The gravy should be thick enough to coat the back of a spoon but still pourable over rice or potatoes.
Does the recipe include fiber or sugar information?
No, the provided nutritional data for fiber and sugar is null for this specific recipe.
What tags are associated with this recipe for searching?
Tags include southern cooking, comfort food, beef recipes, smothered steak, and Louisiana cuisine.
Is the oil removed before making the gravy?
Most of the oil is removed, leaving only 2-3 tablespoons in the skillet to combine with flour for the roux.
Can I use other seasonings in the flour?
While the recipe uses a specific seasoning blend on the meat, you can adjust the gravy seasoning at the end to suit your taste.
What is the preparation required for the cube steaks?
The steaks should be butcher-tenderized to ensure they become soft during the simmering process.
Is this a family recipe?
Yes, it is a cherished family-style recipe recreating the author's childhood memories of their neighbor's cooking.