Steak and Gravy with Onion (Recipe 79 of 125)

Photo from Deep South Dish

This was sooo similar to mom's chicken fried steak that it made me think of her throughout dinner. The
recipe and the ingredients are not even close to her recipe, but man it sure reminded me of her. 

This recipe called for an ingredient I've never used before; Kitchen Bouquet. I didn't have a clue what it was. I vaguely remember a bottle of it being in mom and dad's pantry, but don't recall every using it. 

So, what is it? According to the interwebs: 

Kitchen Bouquet is a browning and seasoning sauce primarily composed of caramel with vegetable flavorings. It has been used as a flavoring addition for gravies and other foods since approximately 1873. 

It does have a flavor, but it's mild. It felt like it was being used more for coloring, than flavor. 

At any rate, this is a comfort meal if there ever was one...at least for me. Super easy. I made a few modifications. You can see them below. 

Steak and Gravy with Onion

Recipe from Deep South Dish

Serves 4

• 3 T cooking oil (canola, vegetable)
• 1 onion, sliced
• 1 clove garlic, minced
• 3 pounds beef bottom round steak, or other braising steak [JW Note: I couldn't find this at all so I used cube steaks.]
• Kosher salt and freshly cracked black pepper, to taste
• 1/2 c all-purpose flour [JW Note: I didn't bother with the flour for the steak. See note below.]
• About 1/4 c water for deglazing
• 1 can cream of mushroom soup
• 1 soup can water
• 1/4 tsp dried thyme, crushed
• 1 tsp Kitchen Bouquet

Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until the onions have caramelized, about 12 to 15 minutes. Add the garlic and cook for about a minute. Remove onion and garlic from pan and set aside.

Meanwhile, season the meat lightly on both sides with salt and pepper and pound with a meat mallet to tenderize. Cut into 6 to 8 serving sized pieces, and dredge in the flour, shaking off any excess. [JW Note: I didn't dredge it in flour. It didn't seem necessary.]

Heat another tablespoon of oil in the same skillet you cooked the onion in over medium heat, and brown the steak on both sides in batches, setting the pieces aside as you brown them and adding additional oil as needed.

Deglaze the pan by adding in about 1/4 cup of water to the empty skillet, simmering and scraping up all of the browned bits from the bottom of the skillet.

Meanwhile combine the cream soup, water, thyme and Kitchen Bouquet in a small bowl. Add half of the soup mixture to the pan juices and stir until blended. Return the meat to the skillet, turning to coat each piece and top with the caramelized onions.

Pour the remaining soup mix over the top, cover, reduce heat and low simmer, stirring and turning occasionally, about 1-1/2 to 2 hours, or until meat is very tender.

Transfer meat to a platter or on individual plates and pour the gravy over the meat. Serve with homemade mashed potatoes or rice and a green salad or vegetable, like southern style green beans with bacon and onion.