smothered steak and gravy recipe

Written ByJenny Smyth Posted on
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The Best smothered steak and gravy recipe

This recipe for smothered steak and gravy is a classic American comfort food dish that has been a staple in many households for generations. I’ve been making it for my family for years, and it never fails to impress.

The dish is believed to have originated in the Southern United States, where it was often served at family gatherings and special occasions. The key to making a great smothered steak is to use a high-quality cut of meat and to cook it low and slow, allowing the flavors to meld together.

This recipe uses a tender cut of beef and a rich, savory gravy that’s made with pan drippings and a roux-based sauce. The result is a dish that’s both comforting and elegant, perfect for serving at home or at a special event.

I love serving this dish with some crusty bread or over mashed potatoes, and my kids always ask for seconds. It’s a recipe that’s easy to make and customize to your taste, making it a great addition to any meal plan or special occasion.

One of the best things about this recipe is that it’s incredibly easy to make ahead of time – simply brown the steak, cook the gravy, and refrigerate or freeze until ready to serve. This makes it perfect for busy weeknights or large family gatherings.

Additionally, the leftovers reheat beautifully, making it a great option for meal prep or packing lunches.

Smothered Steak and Gravy

4.6 from 650 votes

Tender cube steaks are pan-seared then simmered in a rich, savory onion gravy. This comforting Southern classic is perfect served over mashed potatoes or rice.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Steak

4 cube steaks (about 1 lb total)
1 tsp salt
1/2 tsp black pepper
1/2 cup all-purpose flour
2 tbsp vegetable oil

For the Gravy

2 tbsp unsalted butter
1 large yellow onion, thinly sliced
2 cloves garlic, minced
2 cups beef broth
1 tsp Worcestershire sauce
1/2 tsp dried thyme
1/4 cup all-purpose flour
1 cup whole milk
Salt and pepper to taste

👨‍🍳Directions

1Season the cube steaks on both sides with salt and pepper.
2Place the 1/2 cup flour in a shallow dish and dredge each steak, shaking off excess.
3Set the coated steaks aside on a plate.
4Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
5Add the steaks in a single layer and cook for 3 to 4 minutes per side until golden brown and crusty.
6Transfer the steaks to a plate and set aside.
7Reduce the heat to medium and add the butter to the skillet.
8Once melted, add the sliced onion and cook, stirring occasionally, for 8 to 10 minutes until softened and lightly caramelized.
9Add the minced garlic and cook for 1 minute until fragrant.
10Sprinkle the 1/4 cup flour over the onions and stir constantly for 1 to 2 minutes to cook out the raw flour taste.
11Slowly whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
12Add the Worcestershire sauce and dried thyme, then bring the mixture to a gentle simmer.
13Whisk in the milk and continue to cook, stirring often, for 5 to 7 minutes until the gravy thickens enough to coat the back of a spoon.
14Taste and adjust seasoning with salt and pepper as needed.
15Return the steaks to the skillet, nestling them into the gravy.
16Reduce the heat to low, cover, and simmer for 10 to 12 minutes until the steaks are tender and heated through.
17Serve immediately over mashed potatoes or rice, spooning extra gravy on top.

🔧Equipment

Large skillet
Meat mallet or rolling pin
Whisk
Measuring cups and spoons
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

For extra tenderness, you can pound the cube steaks with a meat mallet before seasoning. If the gravy becomes too thick, thin it with a splash of beef broth or milk. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Smothered Steak and Gravy Works

This smothered steak and gravy recipe is always a good idea for family dinners or casual get togethers. It is easy to make ahead and the flavors only get better the next day. I love that I can serve it with mashed potatoes rice or even egg noodles and everyone leaves the table happy.

For storage let the steak and gravy cool completely then put them in a container with a tight lid. They will keep in the fridge for up to three days. To reheat warm the steak and gravy in a skillet over medium low heat adding a little beef broth if the gravy is too thick.

You can also reheat individual portions in the microwave for about two minutes stirring halfway through. This recipe works great for meal prep because you can make a big batch and have dinner ready in minutes on busy nights. It also freezes well for up to three months.

Just thaw overnight in the fridge before reheating. Serve it with crusty bread to soak up the extra gravy and you have a complete meal that everyone will enjoy.

❓ Frequently Asked Questions About Smothered Steak and Gravy

1. What cut of steak is best for smothered steak and gravy?

Cube steak is the traditional choice because it is tenderized and cooks quickly. You can also use round steak or sirloin if you pound it thin. The key is to use a cut that will become tender when simmered in the gravy.

2. Can I make this recipe in a slow cooker?

Yes you can. Brown the steaks and make the gravy on the stove first then transfer everything to a slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. The meat will be very tender.

3. How do I thicken the gravy if it is too thin?

Mix one tablespoon of cornstarch with two tablespoons of cold water to make a slurry. Stir it into the simmering gravy and cook for a few minutes until it thickens. You can also let the gravy simmer uncovered to reduce and thicken naturally.

4. Can I use chicken broth instead of beef broth?

You can but the flavor will be different. Beef broth gives a richer deeper taste that complements the steak. If you only have chicken broth add a tablespoon of Worcestershire sauce or a splash of soy sauce to boost the savory flavor.

5. How do I store and reheat leftovers?

Store the steak and gravy in an airtight container in the refrigerator for up to three days. Reheat gently on the stove over low heat stirring occasionally. You can add a splash of broth or water if the gravy has thickened too much. The microwave works too but the gravy may separate slightly.

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