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How To make Round Steak Smothered In Gravy
1 lb Round steak, cut into 4
Pieces 1/4 c Flour
1/2 t Salt
1/4 t Pepper
3 T Vegetable oil
3 T Flour
1 lg Onion, sliced
2 Fresh tomatoes, chopped
2 c Water
1 T Cider vinegar
1 T Parsley flakes
Mix flour, salt, and pepper in plastic bag. Add round steak pieces to flour mixture and shake. Brown meat in oil over medium-high heat. Remove meat from skillet. Add 3 T flour to pan drippings and stir constantly until flour browns. Stirring constantly, slowly add water until gravy thickens. Add onions, tomatoes, vinegar and parsley. Return meat to pan, cover and simmer 1 hour or until tender. From: Randalls Grocery Store, Austin TX typed by jessann :)
How To make Round Steak Smothered In Gravy's Videos
Grandma's Recipe for: SWISS STEAK!
Grandma made the best steak ever! And we're showing you her tips and secrets so you can make it at home, too! Fork tender and a sauce that is classic and so delicious!
Serve With:
Grandma's Mashed Potatoes:
Homemade Dinner Rolls:
INGREDIENTS:
2 lbs bottom round steak
1 cup all-purpose flour
Salt and pepper
2 tbsp bacon grease, or vegetable oil
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
2 cloves garlic, minced
2 tbsp tomato paste
1 28 oz can whole tomatoes, drained
1 tsp dried thyme
1 tsp dried oregano
1 tbsp Worcestershire sauce
2 bay leaves
2 tbsp fresh parsley, for garnisH
FULL RECIPE:
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Smothered Round Steak
Transform an affordable cut of meat into tender, juicy beef that's topped with a rich and savory mushroom and onion gravy. Cooked low and slow, this smothered round steak is an easy dinner recipe to enjoy over a plate of mashed potatoes!
Get the recipe:
PRIMETIME SEVEN STEAK AND GRAVY #recipe
MeMe's Recipes | Country Steak and Gravy
Country Steak and Gravy!! A delicious entrée that will fill up your hungry crowd! It’s easier than you think!!!
#memesrecipes #shineforjesus
#gravy #steakrecipes
Original film date: 3/14/22
Betty's Pounded Round Steak with Onion Mushroom Gravy
Betty demonstrates how to make Pounded Round Steak with Onion Mushroom Gravy. This is a hearty entrée for family or guests to enjoy.
Pounded Round Steak with Onion Mushroom Gravy
2 pounds round steak, cleaned of excess fat and cut into 12 equally-sized pieces
freshly-ground sea salt
1 ½ cups flour
1 cup peanut oil (You may use any type of vegetable oil.)
freshly-ground black peppercorns
3 tablespoons butter
1 chopped onion (about 1 ½ cups)
1 ½ cups chopped fresh portabella mushrooms
2 additional tablespoons butter
4 tablespoons flour
2 cups water
Place each piece of round steak on a cutting board and cover with a couple of thicknesses of plastic wrap. Pound with a meat mallet until about 3/8-inch thick and well-tenderized. Grind sea salt over both sides of the pounded steak. Place 1 ½ cups flour in a gallon-sized plastic bag. Place salted steak pieces in bag containing flour, and shake until steak is well-coated with flour, about 4 steak pieces at a time, until all pieces are coated. Heat 1 cup peanut oil in a large skillet over medium heat. When oil reaches 350 degrees (F), shake excess flour from steak pieces and place them into the hot oil in a single layer, if possible (but overlapping, if necessary). Grind fresh black peppercorns over steak in skillet. Shallow fry steak pieces until they are brown on the bottom and done halfway through. Use tongs to turn each piece. Grind fresh peppercorns over top again. Cook steak until bottom is brown, and fully cooked. Turn off heat and remove steak pieces to a platter that is lined with paper toweling. Tent the platter with aluminum foil, to keep steak pieces hot while they rest. To make the gravy, melt 3 tablespoons butter in a medium-sized saucepan over medium heat. Add 1 chopped onion and 1 ½ cups chopped fresh portabella mushrooms and sauté until onion is clear. Set aside. Pour off oil from skillet in which the steak pieces were cooked, leaving the crisp crumbs from the steak. Add 2 tablespoons butter to the skillet and set heat to medium. When butter is melted, add 4 tablespoons flour. Cook the butter and flour, along with the steak crumbs, stirring constantly, forming a roux, about 5 minutes. Add about 2 cups of water (start with less), and bring back to a boil, stirring constantly. Cook for about 5 minutes, or until gravy is of desired consistency. Add more water if gravy is too thick. Add more flour if gravy is too thin. Complete the gravy by adding sautéed onions and mushrooms, as desired. (I only added half of the amount of onions and mushrooms I had sautéed, saving the rest for serving alongside the steak and gravy.) Transfer fried steak pieces from paper toweling to a nice serving platter. Spoon Onion Mushroom Gravy over top of steak pieces. Serve immediately, with remaining sautéed onions and mushrooms at the side. This method of making round steak makes the steak very tender and tasty. I hope you enjoy it! --Betty :)
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Thin Sliced Beef Round Steak with Creamy Sauce
Thin Sliced Beef Round Steak with Sauce is a delicious dinner recipe for incredibly tender, juicy, and succulent beef steaks. Perfect family meal for Sundays or special occasions. This Slovenian recipe is a keeper and great to make ahead. In this recipe, you will learn how to cook thin sliced beef round steak on the stove with little effort.
RECIPE:
#thinslicedbeefroundsteak #jernejkitchen #slovenianfood