Round Steak: 8 Mistakes You Need to Avoid When Cooking
Make classic round steak and gravy with simple steps and tips for tender, flavorful results. Perfect comfort food for any meal, complete with serving ideas
Ingredients
- 1.5 to 2 pounds round steak cut into portions
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion thinly sliced
- 1 cup mushrooms optional
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons butter
- 1 tablespoon cornstarch optional, for thicker gravy
Instructions
- Step 1: Prepare the Round Steak
- Pat the steak dry with paper towels to remove excess moisture.
- Season both sides with salt, black pepper, garlic powder, and onion powder.
- Dredge each piece in all-purpose flour, shaking off any excess.
- Step 2: Brown the Steak
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Sear the steak for 3-4 minutes per side until golden brown.
- Remove from the skillet and set aside on a plate.
- Step 3: Sauté the Onions and Mushrooms
- In the same skillet, add sliced onions and mushrooms (if using).
- Cook for about 5 minutes until softened and golden brown.
- Step 4: Make the Gravy
- Pour 2 cups of beef broth into the skillet, scraping up any browned bits from the pan.
- Stir in Worcestershire sauce and butter, then bring to a simmer.
- Step 5: Simmer the Steak
- Return the seared steak to the skillet, nestling it into the gravy.
- Reduce heat to low, cover, and simmer for 1.5 to 2 hours.
- Check occasionally and add more broth if needed.
- Step 6: Serve and Enjoy
- Once the steak is tender and the gravy has thickened, remove from heat.
- Serve over mashed potatoes, rice, or egg noodles, letting the gravy soak in.
Notes
- Choosing the Right Cut: Round steak is a lean cut and can be tough if not cooked properly. Slow simmering in gravy helps break down the fibers for a tender bite.
- For Extra Tender Steak: If time allows, marinate the steak in buttermilk or beef broth for 30 minutes before cooking to enhance tenderness.
- Gravy Thickness: If the gravy is too thin, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the gravy in the last 5 minutes of cooking.
- Slow Cooker Option: After searing the steak, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
- Make-Ahead Tip: This dish tastes even better the next day! Store in an airtight container and refrigerate for up to 4 days or freeze for up to 3 months.
- Serving Suggestions: Best paired with mashed potatoes, buttered noodles, or rice to soak up the rich, savory gravy.
