About This Recipe
Classic Round Steak and Gravy is a traditional American comfort dish featuring tenderized beef simmered in rich pan gravy. This economical cut transforms through slow cooking into a fork-tender meal, typically served with mashed potatoes or rice.
Why You’ll Love This Recipe
Uses affordable, readily available round steak
Creates rich gravy from pan drippings
Slow cooking develops deep savory flavors
Requires basic pantry ingredients
Leftovers improve in flavor when reheated
Ingredients
2 lbs bottom round steak, ½-inch thick
½ cup all-purpose flour
1 tsp salt
½ tsp black pepper
2 tbsp vegetable oil
1 medium onion, sliced
2 cups beef broth
1 tbsp Worcestershire sauce
1 tsp garlic powder
Step by Step Instructions
Cut steak into 4 equal portions. Combine flour, salt, and pepper in shallow dish.
Dredge steak pieces in flour mixture, shaking off excess. Reserve remaining flour.
Heat oil in large skillet over medium-high heat. Brown steaks 3-4 minutes per side. Remove from skillet.
Add onions to skillet; cook 3 minutes until softened.
Sprinkle reserved flour over onions; cook 1 minute while stirring.
Gradually whisk in beef broth until smooth. Add Worcestershire sauce and garlic powder.
Return steaks to skillet, submerging in liquid. Bring to simmer.
Reduce heat to low. Cover and simmer 1.5-2 hours until meat is tender.
Adjust gravy consistency with additional broth if needed. Season with salt and pepper.
FAQ
Can I use a different cut of beef?Bottom round or top round steak are recommended. Other lean cuts may become tough.Why is my gravy too thin?Simmer uncovered 10-15 minutes to reduce. Thicken with 1 tsp cornstarch mixed with 1 tbsp cold water if needed.Can I make this in a slow cooker?After browning, transfer all ingredients to slow cooker. Cook on LOW 6-8 hours.
You Must Know
Proper browning creates fond (pan drippings) essential for gravy flavor
Simmer at lowest heat to prevent toughness
Undisturbed cooking prevents steak from breaking apart
Round steak requires long moist cooking to tenderize
Storage Tips
Refrigerate in airtight container up to 4 days
Freeze up to 3 months with gravy
Reheat gently on stovetop with splash of broth
Gravy may thicken when chilled; thin with broth when reheating
Enjoy!