Smothered Steak

• 4 bacon slicesbacon
• 2 tablespoons vegetable oil, dividedvegetable-oil
• 1 1/2 pounds chuck eye or blade steaks
• 1/2 cup all-purpose flourflour
• 2 cups thinly sliced oniononion
• 1 cup waterwater

1. 01Cook 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.
2. 02Meanwhile, 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.
3. 03Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper and dredge steaks on all sides, shaking off excess.
4. 04Heat reserved bacon fat over medium-high heat until it shimmers, then brown steaks on both sides in batches; transfer to a plate.
5. 05Add 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.

Sign in and stock your pantry to see what you have for this recipe.