{"id":12495,"date":"2025-10-15T14:46:01","date_gmt":"2025-10-15T14:46:01","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=12495"},"modified":"2025-10-15T14:46:01","modified_gmt":"2025-10-15T14:46:01","slug":"smothered-steak","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2025\/10\/15\/smothered-steak\/","title":{"rendered":"Smothered Steak"},"content":{"rendered":"<figure id=\"attachment_11022\" aria-describedby=\"caption-attachment-11022\" style=\"width: 218px\" class=\"wp-caption alignright\"><a href=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-11022\" src=\"http:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg\" alt=\"\" width=\"218\" height=\"300\" srcset=\"https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop-218x300.jpg 218w, https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-crop.jpg 700w\" sizes=\"auto, (max-width: 218px) 100vw, 218px\" \/><\/a><figcaption id=\"caption-attachment-11022\" class=\"wp-caption-text\">Alicia Boes<\/figcaption><\/figure>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Cubed steak<\/li>\n<li>Salt and pepper (to taste)<\/li>\n<li>1 onion, diced<\/li>\n<li>1 cup mushrooms, sliced<\/li>\n<li>2\u20133 cloves garlic, minced<\/li>\n<li>All-purpose flour<\/li>\n<li>2 tbsp butter<\/li>\n<li>1 packet brown gravy mix<\/li>\n<li>Beef stock (about 2 cups, adjust for thickness)<\/li>\n<li>Onion powder, garlic powder, and chicken bouillon (to taste)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Instructions:<\/strong><\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a01\u00a0\u00a0\u00a0\u00a0Season &amp; Prep:<\/strong><\/p>\n<p>Season cubed steaks with salt and pepper. Lightly coat each piece with flour.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a02\u00a0\u00a0\u00a0\u00a0Sear the Steaks:<\/strong><\/p>\n<p>In a large skillet, heat a little oil over medium-high heat. Sear steaks on both sides until browned. Remove and set aside.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a03\u00a0\u00a0\u00a0\u00a0Make the Gravy Base:<\/strong><\/p>\n<p>In the same pan, melt butter. Add diced onion and minced garlic, saut\u00e9 until fragrant. Add mushrooms and cook until tender.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a04\u00a0\u00a0\u00a0\u00a0Build the Gravy:<\/strong><\/p>\n<p>Stir in 2 tablespoons of flour and the brown gravy mix, cooking for 1 minute. Slowly whisk in beef stock until smooth and thickened.<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a05\u00a0\u00a0\u00a0\u00a0Simmer:<\/strong><\/p>\n<p>Return the steaks to the pan, coating them in the gravy. Reduce heat to low, cover, and simmer until steaks are tender (about 30\u201340 minutes).<\/p>\n<p><strong>\u00a0\u00a0\u00a0\u00a06\u00a0\u00a0\u00a0\u00a0Season to Taste:<\/strong><\/p>\n<p>Finish by seasoning the gravy with onion powder, garlic powder, and chicken bouillon to taste.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: Cubed steak Salt and pepper (to taste) 1 onion, diced 1 cup mushrooms, sliced 2\u20133 cloves garlic, minced All-purpose flour 2 tbsp butter 1 packet brown gravy mix Beef stock (about 2 cups, adjust for thickness) Onion powder, garlic powder, and chicken bouillon (to taste) &nbsp; Instructions: \u00a0\u00a0\u00a0\u00a01\u00a0\u00a0\u00a0\u00a0Season &amp; Prep: Season cubed steaks with<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[281],"class_list":["post-12495","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"rttpg_featured_image_url":{"full":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"landscape":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"portraits":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x150.jpg",150,150,true],"medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-300x188.jpg",300,188,true],"large":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",640,402,false],"1536x1536":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"2048x2048":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-gallery":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",721,453,false],"rtcl-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-320x240.jpg",320,240,true],"rtcl-gallery-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-150x105.jpg",150,105,true],"psacp-medium":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe.jpg",500,314,false],"rpwe-thumbnail":["https:\/\/laprensanewspaper.com\/wp-content\/uploads\/2025\/03\/Alicia-Boes-Recipe-45x45.jpg",45,45,true]},"rttpg_author":{"display_name":"LaPrensa Newspaper","author_link":"https:\/\/laprensanewspaper.com\/index.php\/author\/laprensa\/"},"rttpg_comment":0,"rttpg_category":"<a href=\"https:\/\/laprensanewspaper.com\/index.php\/category\/recipes\/\" rel=\"category tag\">Recipes<\/a>","rttpg_excerpt":"Ingredients: Cubed steak Salt and pepper (to taste) 1 onion, diced 1 cup mushrooms, sliced 2\u20133 cloves garlic, minced All-purpose flour 2 tbsp butter 1 packet brown gravy mix Beef stock (about 2 cups, adjust for thickness) Onion powder, garlic powder, and chicken bouillon (to taste) &nbsp; Instructions: \u00a0\u00a0\u00a0\u00a01\u00a0\u00a0\u00a0\u00a0Season &amp; Prep: Season cubed steaks with","_links":{"self":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12495","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/comments?post=12495"}],"version-history":[{"count":1,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12495\/revisions"}],"predecessor-version":[{"id":12496,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/posts\/12495\/revisions\/12496"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media\/11023"}],"wp:attachment":[{"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/media?parent=12495"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/categories?post=12495"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/tags?post=12495"},{"taxonomy":"wf_post_folders","embeddable":true,"href":"https:\/\/laprensanewspaper.com\/index.php\/wp-json\/wp\/v2\/wf_post_folders?post=12495"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}