When you are craving something traditional, you can’t go wrong with this updated version of smothered steak. The bourbon sauce gives it a wonderful complex flavor and the bacon adds a nice textural crunch. For a total retro meal, pair with mashed potatoes and a vegetable medley.
Yield: Serves 4.
- 4 pieces Creekstone Farms top round cube steak
- ½ cup flour
- 1 tsp salt
- 1 tsp pepper
- 8 slices of bacon
- 3 cloves garlic, minced
- 2 Tb bourbon
- ¼ cup brown sugar
- 3 Tb water
- 2 Tb soy sauce
- 1 Tb Worchestershire sauce
- 1 Tb Dijon mustard
- Salt and pepper to taste
- Mix flour, salt, and pepper in a shallow bowl. Dredge steaks in flour mixture, shake off excess, and set aside.
- Heat a large cast iron skillet to medium heat. Fry bacon until crisp. Remove and drain. Pour off all but 3 Tb of the hot bacon grease, reserving excess.
- Keep heat at medium and gently brown the steaks on both sides, adding more bacon fat if necessary.
- Mix garlic, bourbon, brown sugar, Worchestershire, and Dijon in a bowl. Pour over steaks and lower heat to simmer. Cover and cook 10 minutes per side, stirring sauce occasionally, until steaks are completely done.
- Remove steaks from sauce and reduce until sauce is slightly thickened.
- Season sauce to taste with salt and pepper, crumble bacon into sauce, and pour over meat.
*This is ideal with mashed potatoes.