Description
Classic Round Steak with Gravy is a comforting and budget-friendly American main course featuring tender, slow-simmered round steak in a flavorful beef and onion gravy. Perfect for a hearty Sunday dinner or meal prep, it pairs wonderfully with mashed potatoes, rice, or egg noodles.
Ingredients
Scale
Steak and Seasoning
- 2 pounds round steak (cut into serving-size pieces)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup all-purpose flour (for dredging)
Cooking
- 2 tablespoons vegetable oil
- 1 large onion (sliced)
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 2 tablespoons cornstarch mixed with 2 tablespoons cold water (optional, for thickening)
Instructions
- Prepare the steak: Season both sides of the round steak pieces evenly with salt and black pepper, then dredge lightly in all-purpose flour, shaking off any excess to ensure a light coating.
- Brown the steak: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, brown the steak pieces for 2–3 minutes on each side until a golden crust forms. Remove the browned steak and set aside.
- Sauté the onions: In the same pan, add the sliced onion and sauté for 3–4 minutes until softened and fragrant, scraping up any browned bits from the steak for extra flavor.
- Combine and simmer: Return the browned steak pieces back to the pan with the onions. Pour in the beef broth, and stir in Worcestershire sauce, garlic powder, onion powder, and dried thyme. Bring the mixture to a gentle simmer.
- Slow cook the steak: Reduce the heat to low, cover the pan, and allow the steak to simmer for 1½ to 2 hours, or until the meat becomes tender and easily pierced with a fork.
- Thicken the gravy (optional): For a thicker gravy, stir in the cornstarch slurry and simmer uncovered for an additional 3–5 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- Serve: Serve the tender round steak and rich gravy hot over mashed potatoes, rice, or egg noodles, making a hearty and satisfying meal.
Notes
- This dish is excellent for budget-friendly meal prep or a cozy Sunday dinner.
- Can be adapted for slow cooker use: after browning the meat and onions, transfer to a slow cooker and cook on low for 6–8 hours instead of stovetop simmering.
- Adjust seasoning to taste, especially salt and pepper after the slow cooking process.
- Optional thickening with cornstarch makes the gravy rich and luscious but can be skipped if a thinner broth is preferred.
