Smothered Round Steak with Gravy

This is one of the first recipes I learned to cook when I was a teenager. Mom taught me to cook over the phone, after I got home from school every day. She was working and I didnt think about it at the time, but later I realized my calls were reassuring to her, since she knew I was safely home. Even when Mom told me how to do it, I nearly always tweaked it Most of the time, it turned out okay. Mashed potatoes and biscuits are perfect with this, along with a vegetable.

Smothered Round Steak With Gravy Ingredients

• 1 (2 1/2 pound) tenderized round steak, cut into 6 pieces

• salt and ground black pepper to taste

• 1 cup all-purpose flour, divided

• 1 teaspoon garlic powder, or to taste

• cup cooking oil, divided

• 1 large onion, sliced

• 1 cup water

• 1 teaspoon beef base (such as Better than Bouillon)

• 1 teaspoon Worcestershire sauce

• 2 cups milk

How to Make Smothered Round Steak With Gravy

1. Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.

2. Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.

3. Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.

4. Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.

5. Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.

6. Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.

7. Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

Smothered Round Steak With Gravy Nutritions

• Calories: 556.3 calories

• Carbohydrate: 22.6 g

• Cholesterol: 107.5 mg

• Fat: 31.4 g

• Fiber: 1 g

• Protein: 43.7 g

• SaturatedFat: 8.1 g

• ServingSize:

• Sodium: 95.8 mg

• Sugar: 5.1 g

• TransFat:

• UnsaturatedFat:

Smothered Round Steak With Gravy Reviews

• I used an onion soup envelope, I had ran out of beef stock, forgot to pick some up and used 18% cream. No milk either.Turned out really well. A great dinner for a cold day.Will definitely make again. Will even make sure I have all the proper stuff.

• I followed this recipe exactly as stated except I added sage to the flour. It does take awhile to cook but it was absolutely delicious I love using what I have in the freezer I had some steaks and loved the story this recipe came with What an amazing dish for you to share thank you so much and I look forward to making more of your recipes. This recipe wont disappoint.