Smothered Beef Potatoes Recipes

SMOTHERED POTATOES RECIPE

Steps:

• Heat olive oil in your pot/pan on medium heat, then add the potatoes along with the onions. Cover with the lid and let them cook for a few minutes. You need to keep checking and flipping the potatoes so that they don't get burnt.
• Add the water or stock, cover with the lid and cook for a few minutes.
• When the potatoes are almost done, add the garlic, salt, and pepper and cook without a lid until you the potatoes are cooked through and the thinnest slices are a bit mushy. Remove from heat and serve with fresh herbs, sour cream, pesto, or anything that you like.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

SMOTHERED POTATOES

Steps:

• Season potatoes with salt and pepper to taste. Place flour in a shallow dish or bowl; coat potatoes with flour. Add onion to potato/flour mixture and set aside.
• Heat oil in a medium skillet over medium-high heat. When oil is hot add potato/onion mixture and cook until golden brown, stirring occasionally to prevent burning.
• When mixture has browned, reduce heat to low, add water and cover skillet. Simmer for 20 minutes, or until tender.

SMOTHERED BEEF POTATOES

Steps:

• Poke holes in the potatoes with a fork, then place each in a ziploc bag and cook in the microwave for 2 minutes apiece or until done. Set aside.
• Brown ground beef in a skillet then set aside.
• Pour both cans of soup into a sauce pan and put over medium heat.
• When the soup begins to steam, begin adding your remaining sauce ingredients. You can adjust the amount of chile to suit your liking!
• Cook sauce until it bubbles and is heated through thoroughly.
• Simply top your baked potatoes with the cooked beef, then smother with sauce. It's delicious if you top this with grated cheese, sour cream, and salsa!

BEEF-STUFFED POTATOES

Steps:

• Bake potatoes at 375° for 1 hour or until tender. Cool. Meanwhile, in a large skillet, cook the beef and onion over medium heat until the meat is no longer pink; drain. , Cut a thin slice off the top of each potato. Carefully scoop out pulp, leaving a thin shell; place pulp in a bowl. Add sour cream, chiles, butter, Worcestershire sauce, salt, garlic powder and chili powder; mash or beat. Stir in meat mixture until combined. Stuff into potato shells., Place on an ungreased baking sheet. Sprinkle with cheese. Bake at 350° for 10-15 minutes or until heated through.

SMOTHERED POTATOES

Steps:

• In large heavy pot fry bacon until slightly crisp; remove, drain and crumble.
• Drain all but 2 tablespoons bacon drippings from pot.
• Add onions, red and green bell peppers, celery and potatoes.
• Cook on medium heat, covered, stirring occasionally without mashing until potatoes are tender; turn off fire.
• Sprinkle over with garlic powder, salt and pepper.
• Add processed cheese and reserved crumbled bacon, stirring gently to coat.
• Sprinkle with Parmesan cheese.

SMOTHERED POTATOES

Steps:

• Peel and slice potatoes to a quarter inch thin.
• Place in large dish with and inch of water above potatoes.
• Microwave for 10 minutes, checking after 5.
• Heat oil in a non-stick skillet, which will allow better browning on medium-high.
• Dry off potato slices, add to pan, turning over gently and letting them brown and get crispy.
• After most are brown, turn heat down to low-medium, cover with lid and steam 5-10 minutes checking and continuing to turn.
• Slice 12-14 slices of Medium Cheddar Cheese are what ever you prefer and place on top of potatoes, turn heat down to low add salt and pepper.