The classic comfort food! Round steak and gravy is a staple in many American households. Here's a comprehensive recipe to make a delicious and savory round steak and gravy, along with some tips and variations to take your dish to the next level.
**Ingredients:**
For the round steak:
* 1-2 pounds round steak (also known as flank steak or round tip steak)
* 2 tablespoons olive oil
* 1 teaspoon salt
* 1/2 teaspoon black pepper
For the gravy:
* 2 tablespoons all-purpose flour
* 2 cups beef broth
* 1 cup water
* 2 tablespoons butter
* 1/4 cup red wine (optional, but adds depth of flavor)
* 2 cloves garlic, minced
* 1 teaspoon dried thyme
* Salt and pepper, to taste
* Fresh parsley, chopped (optional, for garnish)
**Cooking Steps:**
1. **Preheat the oven**: Preheat the oven to 325°F (165°C).
2. **Season the round steak**: In a small bowl, mix together salt and black pepper. Rub the mixture evenly onto both sides of the round steak, making sure to coat it completely.
3. **Sear the round steak**: Heat the olive oil in a large oven-safe skillet over medium-high heat. Add the round steak and sear it for 2-3 minutes per side, or until it develops a nice crust. Remove the steak from the skillet and set it aside.
4. **Make the gravy**: Reduce the heat to medium and add the flour to the same skillet. Cook the flour for 1-2 minutes, stirring constantly, until it forms a light brown paste. Gradually pour in the beef broth and water, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to a simmer.
5. **Add additional ingredients**: Add the butter, red wine (if using), garlic, and thyme to the gravy. Stir until the butter is melted, then season the gravy with salt and pepper to taste.
6. **Finish with the round steak**: Place the round steak back in the skillet and spoon some of the hot gravy over the top of the steak. Transfer the skillet to the preheated oven and cook for 20-25 minutes, or until the steak reaches your desired level of doneness. Use a meat thermometer to check the internal temperature; it should reach 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
7. **Serve**: Remove the skillet from the oven and let the round steak rest for 5-10 minutes before slicing it thinly against the grain. Serve with the rich and flavorful gravy spooned over the top. Garnish with chopped parsley, if desired.
**Tips and Variations:**
* Use a cast-iron skillet for even heat distribution and a nice crust on the round steak.
* Don't overcrowd the skillet, as this can lower the temperature and prevent the steak from cooking evenly. Cook in batches if necessary.
* For a richer gravy, use beef broth with red wine and add a tablespoon or two of Dijon mustard.
* Add some sautéed mushrooms, bell peppers, or onions to the gravy for added flavor and texture.
* Replace the red wine with beef broth or an equal amount of pan juices for a lighter flavor.
* Add a sprinkle of paprika or cayenne pepper to the gravy for a smoky or spicy kick.
* For a country-style round steak, use a combination of beef broth and all-purpose flour to make a roux, then add it to the gravy.
* Experiment with different seasonings on the round steak, such as garlic powder, onion powder, or dried oregano.
**Common Questions:**
Q: Can I cook the round steak on the stovetop only?
A: Yes, you can cook the round steak on the stovetop only, but you'll need to adjust the cooking time and temperature to ensure the steak is cooked to your liking.
Q: Can I use a different cut of beef?
A: Yes, you can use other cuts of beef, such as top round, bottom round, or even flank steak. However, the cooking time and temperature may vary depending on the cut and thickness of the steak.
Q: Can I make the gravy ahead of time?
A: Yes, you can make the gravy ahead of time and refrigerate or freeze it until ready to use. Just reheat the gravy before serving and adjust the seasoning as needed.
I hope you enjoy this recipe for round steak and gravy! With these tips and variations, you'll be able to create a delicious and satisfying dish that's sure to please even the pickiest of eaters.
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