I'm looking at a recipe for Sausage Potato stew under Cooks.com.
After making a roux, the recipe says "Add onions and smother over
mediium heat".
In this context, I don't know what they mean by 'smother'. Can anyone
help?
I know what smother means i.e. "smother the hamburger with sloppy joe
sauce", but that doesn't compute in this context - MIke

wrote:
> I'm looking at a recipe for Sausage Potato stew under Cooks.com.
> After making a roux, the recipe says "Add onions and smother over
> mediium heat".
> In this context, I don't know what they mean by 'smother'. Can anyone
> help?
> I know what smother means i.e. "smother the hamburger with sloppy joe
> sauce", but that doesn't compute in this context

Means covered (smothered) with onions and braised, long and sloooow.

Perhaps this will help...

Swiss steak
Called smothered steak in England, this dish begins with a thick cut
of beef - usually ROUND or CHUCK - that has been tenderized by
pounding, coated with flour and browned on both sides. The meat is
then smothered with chopped tomatoes, onions, carrots, celery, beef
broth and various seasonings before being covered and braised, baked
or simmered for about 2 hours.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

On Feb 6, 10:58 am, wrote:
> I'm looking at a recipe for Sausage Potato stew under Cooks.com.
> After making a roux, the recipe says "Add onions and smother over
> mediium heat".
> In this context, I don't know what they mean by 'smother'. Can anyone
> help?
> I know what smother means i.e. "smother the hamburger with sloppy joe
> sauce", but that doesn't compute in this context - MIke

My bet is its a typo. Probably should read "simmer". Since this is the
first ingredient after making the roux, that's the only thing that
makes sense to me.