round steak and gravy recipe

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

I’ve been making round steak and gravy for my family for years, and it’s always a hit. The dish originated in the southern United States, where it was a staple in many households.

It’s a hearty, comforting meal that’s perfect for a weeknight dinner or a special occasion. The round steak is tender and flavorful, and the gravy is rich and savory.

My kids love it when I serve it with mashed potatoes or egg noodles, and my husband always asks for seconds. I think what I love most about this recipe is the way the flavors all come together – the sweetness of the onions, the savory flavor of the beef broth, and the richness of the gravy.

It’s just one of those dishes that never fails to put a smile on everyone’s face. I’ve tried making it with different types of steak, but I find that round steak is the best choice – it’s tender enough to cook quickly without becoming tough, but still has enough flavor to stand up to all the seasonings.

I also like to serve it with some fresh vegetables on the side – steamed broccoli or green beans are great choices. Overall, this recipe is a classic for a reason – it’s easy to make, delicious to eat, and perfect for any occasion.

Round Steak and Gravy

4.9 from 529 votes

Tender round steak simmered in a rich, savory gravy. This hearty comfort food classic is perfect served over mashed potatoes or rice.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Steak

1 1/2 pounds round steak, cut into serving pieces
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons vegetable oil

For the Gravy

1 medium onion, sliced
2 cloves garlic, minced
2 cups beef broth
1 can (10.5 ounces) condensed cream of mushroom soup
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Place the round steak pieces between two sheets of plastic wrap.
2Use a meat mallet or rolling pin to pound them to an even thickness of about 1/4 inch.
3This tenderizes the meat and ensures even cooking.
4In a shallow dish, combine the flour, salt, and pepper.
5Dredge each piece of steak in the flour mixture, shaking off any excess.
6Reserve the remaining flour mixture for later use.
7Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.
8Once the oil shimmers, add the steak pieces in a single layer (work in batches if needed).
9Cook for 3 to 4 minutes per side until nicely browned.
10Transfer the browned steak to a plate and set aside.
11Reduce the heat to medium and add the sliced onion to the pan.
12Cook, stirring occasionally, for about 5 minutes until the onion is softened and translucent.
13Add the minced garlic and cook for 1 minute more until fragrant.
14Sprinkle 2 tablespoons of the reserved flour mixture over the onions and garlic.
15Stir constantly for 1 to 2 minutes to cook the flour and create a roux.
16The mixture will become thick and bubbly.
17Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pan.
18Add the cream of mushroom soup, Worcestershire sauce, and dried thyme.
19Whisk until the gravy is smooth and begins to thicken, about 2 to 3 minutes.
20Return the browned steak pieces to the skillet, nestling them into the gravy.
21Bring the gravy to a gentle simmer, then reduce the heat to low.
22Cover the skillet and let it cook for 1 to 1 1/2 hours, or until the steak is fork-tender.
23Check occasionally and add a splash of broth if the gravy becomes too thick.
24Taste the gravy and adjust seasoning with salt and pepper as needed.
25Serve the round steak and gravy hot over mashed potatoes, egg noodles, or rice.
26Garnish with fresh parsley if desired.

🔧Equipment

Large skillet or Dutch oven
Meat mallet or rolling pin
Cutting board
Knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 5g❤️Cholesterol: 90mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 36g

📝Notes

For extra tender steak, you can marinate the pounded meat in buttermilk for 2 hours before dredging. If you prefer a thinner gravy, add more beef broth or water at the end of cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Watch Video Of How Round Steak and Gravy Works

This round steak and gravy recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a comforting meal after a long day.

One thing I like about this recipe is that it freezes well – simply cook the steak and gravy as instructed, then let them cool before transferring them to an airtight container or freezer bag.

When you’re ready to serve it again, simply thaw overnight in the fridge or reheat it on the stovetop until hot and bubbly.

❓ Frequently Asked Questions About Round Steak and Gravy

Q: What type of steak should I use for this recipe?

For this recipe, you’ll want to use a round steak that’s about 1/2 inch thick. This will ensure that your steak cooks evenly and stays tender.

Q: Can I use other types of meat instead of round steak?

While you can use other types of meat in place of round steak, keep in mind that they may have different cooking times and flavor profiles.

Q: How do I make sure my gravy doesn’t become too thick?

To prevent your gravy from becoming too thick, be sure to stir it frequently while it’s cooking and adjust the amount of flour accordingly.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by cooking the steak and gravy separately and then assembling them just before serving.

Q: Is this recipe suitable for vegetarians or vegans?

No, this recipe contains beef broth and butter, so it is not suitable for vegetarians or vegans.

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