Smothered Lamb or Pork or Beef
Indulge in the ultimate comfort food with this Smothered Lamb, Pork, or Beef recipe—perfect for a hearty, home-cooked meal. Featuring your choice of tender lamb shoulder, juicy pork chops, or flavorful beef chuck steaks, this dish is slow-simmered to perfection in a rich, savory gravy infused with caramelized onions, garlic, Worcestershire sauce, and aromatic herbs like thyme and bay leaves. The velvety sauce, with an optional touch of heavy cream for extra indulgence, pairs beautifully with mashed potatoes, fluffy rice, or buttery egg noodles. With its melt-in-your-mouth texture and deeply satisfying flavors, this one-pot recipe is a must-try for fans of classic Southern-style smothered meats. Whether you're hosting a family dinner or craving a cozy plate of comfort, this dish is sure to impress.
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Recipe Information
Ingredients
- 4 pieces Lamb shoulder, pork chops, or beef chuck steaks
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 cup All-purpose flour
- 3 tablespoons Vegetable oil
- 2 large Yellow onions, thinly sliced
- 4 Garlic cloves, minced
- 3 cups Beef or chicken stock
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dried thyme
- 2 Bay leaves
- 0.25 cup Heavy cream (optional for creamier gravy)
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the lamb, pork, or beef pieces with 1 teaspoon of salt and 1 teaspoon of black pepper on both sides.
Dredge the seasoned meat in the all-purpose flour, shaking off any excess.
Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
Brown the meat on both sides in batches, about 2-3 minutes per side. Remove the meat and set aside.
Add the sliced onions to the same skillet and sauté for 5-7 minutes until soft and golden brown. Stir occasionally to prevent burning.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the beef or chicken stock, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Add the Worcestershire sauce, dried thyme, bay leaves, and the remaining teaspoon of salt. Stir to combine.
Return the browned meat to the skillet, ensuring it is submerged in the gravy. Cover the skillet with a lid.
Reduce the heat to low and simmer for 1.5-2 hours, or until the meat is tender and easily pulls apart with a fork.
Optional: For creamier gravy, stir in the heavy cream during the last 10 minutes of cooking.
Taste the gravy and adjust seasoning with more salt or pepper if needed.
Discard the bay leaves and garnish the dish with fresh parsley before serving.
Serve hot over mashed potatoes, rice, or egg noodles.
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 7826 mg | 340% | |
| Total Carbohydrate | 140.6 g | 51% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 17.7 g | ||
| Protein | 99.4 g | 199% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
