Southern · beginner
Southern Smothered Halal Beef Cutlets With Onion Gravy
Tenderized beef cutlets pan-seared and simmered in a rich, onion gravy inspired by classic Southern comfort food.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Season the beef cutlets lightly with salt and half of the black pepper, then dredge each cutlet in the all-purpose flour, shaking off any excess.
- 02
Heat 1.5 tablespoons of vegetable oil in a large skillet over medium-high heat until shimmering.
- 03
Carefully place the flour-coated cutlets into the hot oil and sear for 3 to 4 minutes per side until deeply browned, using tongs to turn safely; transfer cutlets to a plate.
- 04
Reduce the heat to medium, add the remaining oil and sliced onions to the skillet, and cook for 6 to 8 minutes until softened and translucent.
- 05
Stir in the minced garlic and remaining flour left from dredging, cooking for 1 minute while stirring constantly to prevent burning.
- 06
Gradually pour in the halal beef broth while whisking continuously to scrape up browned bits, add dried thyme and remaining black pepper, and bring to a simmer.
- 07
Return the seared cutlets to the skillet, cover with a lid, reduce heat to low, and simmer gently for 15 minutes until the gravy is thick and meat is tender.
A LITTLE KITCHEN KNOW-HOW
Smothering
Searing meat first and then braising it gently in a thickened savory sauce in a covered pan until soft and flavorful.
Notes from the kitchen
- Use a splatter screen when searing meat in hot oil to prevent oil splashes.
- Ensure broth is added gradually while whisking so the flour incorporates smoothly without forming lumps.
- Original home-cooking adaptation inspired by Southern; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.