Active Time

　　25 min

　　Total Time

　　2 hr

　　"Smothering" means braising a tough cut of meat to tenderize it. Slow simmering also concentrates the flavor of the gravy.

　　

Ingredients

Makes 4 servings

　　4 bacon slices

　　2 tablespoons vegetable oil, divided

　　1 1/2 pounds chuck eye or blade steaks

　　1/2 cup all-purpose flour

　　2 cups thinly sliced onion

　　1 cup water

　　

Step 1

Cook bacon in 1 tablespoon oil in a large heavy skillet over medium heat until crisp. Drain on paper towels, reserving fat in skillet, then crumble.

　　

Step 2

Meanwhile, pound steaks 1/4 inch thick between sheets of plastic wrap using flat side of a meat pounder. Snip through any gristle with kitchen shears (to prevent curling), then pat steaks dry.

　　

Step 3

Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.

　　

Step 4

Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.

　　

Step 5

Add onion to skillet with remaining tablespoon oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and cook over medium heat, stirring frequently and scraping up brown bits, until softened and browned, about 10 minutes.

　　

Step 6

Add steaks with any meat juices and water and bring to a boil. Simmer, tightly covered, over low heat until meat is very tender, about 1 1/4 hours. If sauce is thin, transfer meat to a platter and boil until reduced to about 1 cup. Season steaks with salt and pepper. Serve with sauce and sprinkled with bacon.