Sink your fork into the nostalgia of homemade comfort with Classic Round Steak & Gravy, a dish that brings family and friends to the table with its tender beef smothered in savory onion gravy. Perfect for cozy evenings or Sunday dinners, this recipe delivers hearty flavor with minimal fuss and simple ingredients. Whether served over a mountain of creamy mashed potatoes or a bed of buttery noodles, Classic Round Steak & Gravy is pure, old-fashioned delight that never gets old.

Classic Round Steak & Gravy Recipe - Recipe Image

Ingredients You’ll Need

Gathering just a handful of pantry staples sets the stage for rich flavor and melt-in-your-mouth texture. Each ingredient brings its own magic, transforming everyday elements into the legacy that is Classic Round Steak & Gravy.

Round steak (1 1/2 lbs, cut into serving-size pieces): The star of the show, this affordable cut turns wonderfully tender after slow braising.
All-purpose flour (1/2 cup): Forms the foundation for that savory crust and helps thicken the luscious gravy.
Salt (1 teaspoon): Enhances the beefy flavors and ties all the elements together.
Black pepper (1/2 teaspoon): Adds a gentle kick and depth to balance the richness.
Garlic powder (1/2 teaspoon): Infuses subtle aromatic warmth into each bite.
Vegetable oil (3 tablespoons): Ensures a golden sear, locking in juicy flavor and moisture.
Onion (1 medium, thinly sliced): Sautéed until meltingly sweet, the onion is central to the classic gravy.
Beef broth (2 cups): Coaxes all the flavors together while creating a savory, comforting sauce.
Worcestershire sauce (1 tablespoon): Adds a uniquely tangy, umami-rich boost you can’t skip.
Cornstarch (1 tablespoon, optional): For those who love an extra-thick, glossy gravy.
Water (1 tablespoon, optional): Combine with cornstarch to make a quick slurry for thickening.

How to Make Classic Round Steak & Gravy

Step 1: Dredge the Steak

Begin by combining the flour, salt, pepper, and garlic powder in a wide, shallow dish. Take each piece of round steak and dredge it through the mixture, making sure every surface is coated. Gently shake off any excess. This little extra step guarantees a flavorful crust, plus it helps thicken the gravy later, so don’t skip it!

Step 2: Sear the Meat

Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Add the dredged steak pieces, working in batches if needed to prevent crowding. Sear each side for about 3 to 4 minutes, just until they develop a gorgeous, caramel-brown crust. Remove the steak and set aside. This initial browning is where that depth of flavor really starts!

Step 3: Sauté the Onions

In the same skillet—with all those tasty browned bits left behind—add your sliced onions. Sauté for two to three minutes, stirring often, until they soften and become translucent. They’ll absorb the pan’s flavors and blend perfectly into the gravy.

Step 4: Add Liquids and Simmer

Return the steak pieces to the skillet and nestle them amongst the onions. Pour in the beef broth and add the Worcestershire sauce, stirring gently to loosen up any flavorful bits from the bottom of the pan. Bring the mixture to a gentle simmer, then cover and reduce the heat to low. Let everything cook for 1 and a half to 2 hours, checking occasionally. The meat will slowly transform into fork-tender goodness as it absorbs all those wonderful flavors.

Step 5: Thicken the Gravy (Optional)

If you like a nice, thick, stick-to-your-ribs gravy, stir the cornstarch and water together in a small bowl to create a slurry. In the final five minutes of cooking, pour this mixture into the skillet while stirring. Let the gravy simmer until it’s just the right consistency for ladling generously over your favorite sides.

How to Serve Classic Round Steak & Gravy

Garnishes

A sprinkle of freshly chopped parsley or chives offers a pop of color and a touch of brightness. For a cozier vibe, cracked black pepper and a few extra onion slices look rustic and inviting. Don’t forget a light dusting of flaky salt just before serving—it brings every element of Classic Round Steak & Gravy together in harmony.

Side Dishes

This is the kind of hearty dish that begs for something creamy and comforting beneath it. Fluffy mashed potatoes, buttery egg noodles, or classic steamed rice are my go-tos for soaking up every last drop of that savory gravy. Add a simple green veggie or salad for freshness and crunch—steamed green beans or a crisp garden salad both pair beautifully.

Creative Ways to Present

For a fun twist, pile Classic Round Steak & Gravy into a crusty bread bowl for a cozy, eat-with-a-spoon meal. Or spoon it over creamy polenta for an unexpected, ultra-rich base. For individual servings, use mini cast iron skillets or oven-safe dishes—it looks as wonderful as it tastes, perfect for family-style or dinner-party flair.

Make Ahead and Storage

Storing Leftovers

Cool any leftovers to room temperature, then transfer them to an airtight container. Classic Round Steak & Gravy keeps well in the refrigerator for up to 3 days. The flavors deepen overnight, making for a sensational reheat!

Freezing

This dish is a freezer’s best friend. Place cooled steak and gravy in a freezer-safe container, pressing out as much air as possible. It will keep for up to 3 months. For quick meals down the road, portion into single servings before freezing.

Reheating

To reheat, simply add the steak and gravy to a skillet over medium-low heat and warm gently, stirring often. A splash of broth or water can help loosen the sauce if it thickens too much. For microwave reheating, cover loosely and use medium power to keep the steak tender.

FAQs

Can I use a different cut of beef?

Absolutely! While round steak is classic for this recipe, chuck steak or even cube steak will work well. Just keep in mind that different cuts may need slightly more or less time to become perfectly tender.

What if I want a gluten-free version?

No problem at all—simply swap the all-purpose flour for your favorite 1:1 gluten-free blend and double-check that your broth is gluten-free. The result: a Classic Round Steak & Gravy that everyone can enjoy.

Can I make this in a slow cooker?

Yes, and it’s a fabulous hands-off approach! Follow the dredging and browning steps, then transfer everything to the slow cooker. Pour in the broth and Worcestershire, cover, and cook on low for 7–8 hours or until the steak is melt-in-your-mouth tender.

How do I know when the steak is done?

Classic Round Steak & Gravy is done when the steak is easily pierced with a fork and nearly falls apart at a touch. If it’s still a bit tough, give it another 15–20 minutes—the wait is always worth it.

Any tips for richer flavor?

Try swapping part of the beef broth for red wine or a splash of mushroom broth. For even more depth, toss in a sprig of thyme, a bay leaf, or even a few mushrooms alongside the onions as the steak simmers.

Final Thoughts

There’s a reason Classic Round Steak & Gravy is still a family favorite after generations: it’s all about stick-to-your-ribs comfort, simple goodness, and memories made around the table. Give it a try—you might just discover your new go-to for any cozy night in!

Classic Round Steak & Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 21 reviews

Author: admin
Total Time: 2 hours
Yield: 4 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in this comforting Classic Round Steak & Gravy recipe that features tender round steak smothered in a rich, savory gravy. Perfect for a hearty family dinner!

Ingredients

Scale

Round Steak:

1 1/2 lbs round steak (cut into serving-size pieces)

Flour Mixture:

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

Other Ingredients:

3 tablespoons vegetable oil
1 medium onion (thinly sliced)
2 cups beef broth
1 tablespoon Worcestershire sauce
1 tablespoon cornstarch (optional, for thickening)
1 tablespoon water (optional, for thickening)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Steak: Dredge round steak in seasoned flour mixture.
Brown Steak: Brown steak in skillet, then set aside.
Sauté Onions: Sauté onions until soft.
Add Ingredients: Return steak to pan, add broth and Worcestershire sauce, simmer.
Thicken Gravy: Optional: thicken gravy with cornstarch mixture.
Serve: Serve hot over choice of side.