Classic Round Steak & Gravy is the ultimate comfort food, bringing together tender beef, a savory rich gravy, and just the right blend of herbs and aromatics. This dish is a weeknight hero or a Sunday dinner showstopper, infusing your kitchen with mouthwatering aromas and delivering fork-tender steak every time. Whether you serve it over fluffy mashed potatoes, buttery egg noodles, or steaming rice, Classic Round Steak & Gravy is a tried-and-true favorite that’s guaranteed to put a smile on everyone’s face.

Classic Round Steak & Gravy Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of kitchen staples, you’ll be surprised at how much depth of flavor you can coax from these simple ingredients. Each one has a key role, whether it’s building the foundation of the gravy or transforming the steak into something truly special.

Beef round steak (2 lbs, cut into serving-size pieces): The star of the show, this cut becomes incredibly tender when slowly simmered in gravy.
All-purpose flour (½ cup): Gives the steak a crisp coating and helps thicken the gravy to the perfect consistency.
Salt (1 teaspoon): Enhances all the savory flavors throughout the dish.
Black pepper (½ teaspoon): Adds a gentle kick and balances the richness.
Vegetable oil (2 tablespoons): Ideal for searing the steak and building flavor without overpowering the dish.
Onion (1 medium, sliced): Softens into the gravy and imparts subtle sweetness.
Garlic (2 cloves, minced): Brings aromatic depth and warmth.
Beef broth (2 cups): Forms the flavorful base of the gravy and helps tenderize the meat.
Worcestershire sauce (1 tablespoon): Adds a punch of umami and complexity.
Dried thyme (1 teaspoon): Offers earthy, herbal notes that complement the beef.
Bay leaf (1): Slowly infuses the sauce with subtle, savory undertones.

How to Make Classic Round Steak & Gravy

Step 1: Dredge the Steak

Begin by mixing the flour, salt, and pepper in a shallow dish. Take each piece of round steak and coat it generously in the flour mixture, making sure every nook and cranny is covered. This not only helps develop a delicious crust but also sets the stage for a luscious, thick gravy.

Step 2: Sear the Steak

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if necessary, sear the floured steak pieces for about 2–3 minutes per side until beautifully browned. Don’t rush this step—the golden crust delivers amazing flavor to the finished Classic Round Steak & Gravy. Once browned, set the steak aside on a plate.

Step 3: Sauté Onions and Garlic

Reduce the heat to medium and add the sliced onions to the same pan. Sauté for 3–4 minutes, scraping up any browned bits (they’re pure flavor!). Add the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to burn it.

Step 4: Build the Gravy

Pour in the beef broth, Worcestershire sauce, dried thyme, and the bay leaf. Stir well, making sure to loosen all the caramelized goodness from the pan. This is where the magic happens—the base for that signature Classic Round Steak & Gravy sauce.

Step 5: Simmer Low and Slow

Return the seared steak (and any juices) to the skillet, nestling the pieces into the flavorful broth. Cover, reduce the heat to low, and let everything simmer gently for 1 ½ to 2 hours. The steak will become incredibly tender and the gravy will thicken into a rich, savory sauce. Don’t forget to remove the bay leaf before serving!

How to Serve Classic Round Steak & Gravy

Garnishes

A sprinkle of chopped fresh parsley or thyme right before serving adds a pop of color and a burst of freshness. For an extra homey look, try adding a few thinly sliced green onions or a touch of cracked black pepper over the top of your Classic Round Steak & Gravy.

Side Dishes

You can’t go wrong with a side of creamy mashed potatoes, buttery egg noodles, or steamed rice—the gravy just begs to be soaked up! Roasted carrots or green beans make perfect colorful companions, balancing out the richness of the main dish.

Creative Ways to Present

For a rustic family-style presentation, serve the Classic Round Steak & Gravy straight from the Dutch oven at the table. If you’re entertaining, plate individual servings over a bed of mashed potatoes and spoon plenty of gravy over the top. Leftovers also make an amazing open-faced sandwich on thick slices of toasted bread.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic Round Steak & Gravy in an airtight container in the refrigerator. It will stay delicious for up to 3 days, and the flavors may even deepen a bit overnight!

Freezing

This dish freezes beautifully—just let it cool completely, then transfer to a freezer-safe container. Label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating to maintain the steak’s tender texture.

Reheating

To reheat, gently warm the steak and gravy over low heat on the stovetop, stirring occasionally to prevent sticking. You can also use the microwave in short bursts, but be sure to cover the dish to keep the gravy from drying out.

FAQs

Can I use a different cut of beef for this recipe?

Absolutely! Chuck steak or even brisket can work well if you can’t find round steak. Just keep in mind the cooking time may vary slightly, but the result will still be deliciously tender.

What if I don’t have Worcestershire sauce?

No problem—soy sauce can step in as a substitute, or you can add a splash of balsamic vinegar for a similar tangy depth. The key is adding that little extra umami punch to the Classic Round Steak & Gravy.

Can I make Classic Round Steak & Gravy in a slow cooker?

Yes! After searing the steak and sautéing the onions and garlic, transfer everything to your slow cooker and cook on low for 6–7 hours. The result is just as flavorful and ultra convenient.

How do I thicken the gravy if it’s too thin?

If you find the gravy a bit too runny, mix a teaspoon of cornstarch with a splash of cold water and stir it into the simmering sauce. Let it cook for a few minutes, and the gravy will thicken right up.

What’s the best way to serve leftovers?

Leftovers are fantastic over toast for a quick lunch or even tucked into a sandwich bun with a slice of melty cheese. The gravy keeps everything moist and flavorful, making Classic Round Steak & Gravy just as tempting the next day.

Final Thoughts

If you’re looking for a dish that’s both nostalgic and irresistibly delicious, you can’t go wrong with Classic Round Steak & Gravy. It’s a recipe you’ll want to make again and again—so gather your ingredients, invite someone you love, and savor every bite of this timeless comfort food!

Classic Round Steak & Gravy Recipe

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4.9 from 8 reviews

Author: admin
Total Time: 2 hours 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Classic Round Steak & Gravy recipe delivers tender, flavorful beef cooked slowly in a savory gravy. Perfect as a comforting main dish, the steak is seared to develop a rich crust and then braised with onions, garlic, and herbs in beef broth to achieve melt-in-your-mouth tenderness. Serve it over mashed potatoes, egg noodles, or rice for a satisfying meal that’s perfect for family dinners or cozy nights in.

Ingredients

Scale

Beef

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

Coating

½ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper

For Cooking

2 tablespoons vegetable oil
1 medium onion (sliced)
2 cloves garlic (minced)

For Gravy

2 cups beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 bay leaf

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Instructions

Dredge the steak: In a shallow dish, combine the flour, salt, and black pepper. Thoroughly coat each piece of the round steak in the flour mixture, ensuring all sides are covered.
Sear the steak: Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the coated steak pieces in batches for 2 to 3 minutes per side until browned and crusty. Remove the steak and set aside.
Sauté aromatics: Lower the heat to medium and add sliced onions to the same skillet. Cook the onions for 3 to 4 minutes, stirring occasionally until they soften. Add the minced garlic and cook for an additional 30 seconds until fragrant.
Prepare the gravy: Pour in the beef broth, Worcestershire sauce, dried thyme, and bay leaf into the skillet. Stir well, scraping the bottom to lift up any browned bits for extra flavor.
Braise the steak: Return the seared steak to the skillet with the gravy. Cover the skillet, reduce the heat to low, and simmer gently for 1 ½ to 2 hours, or until the meat is fork-tender and infused with the gravy flavors.
Final touch: Remove and discard the bay leaf before serving. Serve the tender steak and rich gravy over mashed potatoes, egg noodles, or rice for a hearty meal.

Notes

Serve over mashed potatoes, egg noodles, or rice for best results.
To make ahead, cook fully, cool, and refrigerate. Reheat gently prior to serving.
You can also use a slow cooker: cook on low for 6 to 7 hours until tender.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Main Course
Method: Stovetop or Braising
Cuisine: American