There’s nothing quite like the classic comfort of Round Steak and Gravy to warm both the body and soul. This hearty dish combines tender beef, smothered in a savory, rich gravy, making it a satisfying main course perfect for any occasion. With every bite, the melt-in-your-mouth texture of the steak, cooked to perfection, pairs beautifully with a creamy canvas of mashed potatoes infused with whipped butter and cream. This smooth, velvety base is ideal for soaking up every drop of the flavorful gravy.
To complete this delectable recipe, add sides like sweet golden corn, whose natural sweetness and texture provide a delightful contrast, or a scalloped casserole to balance the richness. The methods of making this dish are surprisingly convenient, ensuring that anyone can recreate its warming flavors at home. Whether you’re serving it as a comforting dinner or a weekend indulgence, this dish embodies a perfect harmony of flavors and textures, leaving everyone feeling deeply satisfied.
Three Ways to Make Classic Round Steak and Gravy
Making Classic Round Steak and Gravy is easier than it sounds, especially when you have three different ways to prepare it. Whether you use an Instant Pot, a slow cooker, or an oven-covered roaster, each method offers its own unique benefits while ensuring your tender beef is perfectly cooked and smothered in that rich, savory gravy.
For a quick meal, the Instant Pot is the way to go, making the steak melt-in-your-mouth tender in no time. The slow cooker allows for a more leisurely approach, giving the beef extra time to soak in all the flavors and develop that deep satisfying texture. If you prefer a more traditional method, the oven-covered roaster is ideal for locking in the richness of the gravy while allowing the steak to cook to perfection. Each approach is a simple, easy way to enjoy this delectable dish and ensure a hearty meal that will leave everyone satisfied.
Need Help Finding and Saving the Recipe?
If you’re looking for a full and printable recipe card, you’re in the right place! At the end of the post, you’ll find a print button that makes saving the recipe quick and easy. You can either print it out directly or take a screenshot to save it on your phone for later use. Additionally, the recipe can be added to your Pinterest board so you can easily follow The Tipsy Housewife for more great dishes. With just a few clicks, you’ll have everything you need to enjoy this classic meal whenever you like.
If you prefer to keep everything on your device, simply follow the steps to save the recipe directly to your screen. Whether you’re using the button or taking a screenshot, keeping the recipe handy is just a few steps away.
Clearing Up Confusion About Round Steak
When shopping for round steak, it’s easy to get confused with the different cuts available. Round steak comes from the rear leg of the cow, and it’s often divided into several parts like the eye of round, bottom round, and top round. These cuts are typically shaped in a way that makes them easy to slice into 1 or 2 inch thick pieces. Meat from the round section is known for being lean, but it can be tougher compared to other cuts, so it’s important to know how to cook it properly.
You may find these cuts labeled as Eye of Round Steak at your local grocery store, such as Aldi, or other meat departments. When buying round steak, it’s usually sold in packages with the various parts of the round separated. Some cuts may be labeled as a knuckle or roast, depending on how the bone has been removed. Understanding these labels and cuts can help you select the right type of steak for your recipe and ensure a better cooking experience.
Yet Another Name
Round steak is a popular cut of meat that comes from the back or rump area of the cow. Its name is fairly self-explanatory as it describes the shape and location of the cut. In my kitchen, I often use this lean cut for a good slow roast or simmer it gently to achieve the proper tenderness. The description of round steak might make it seem simple, but with the right seasoning and cooking method, it transforms into a flavorful dish that’s both hearty and comforting.
Very Lean, No Fat
When you buy round steak, you’ll notice it’s a lean cut of meat with little to no fat or marbling. While this makes it healthier, it can also make the steak tough if not cooked properly. The trick is to cook it long and slow, which helps it become soft and tender. I often slice it into thin slices before simmering to speed up the process and bring out the best flavor. With patience and the right method, this lean steak turns into a comforting, hearty dish.
Timing Is Key
When cooking round steak, timing is key. Since it’s a lean cut with little fat and marbling, it can turn tough if not cooked properly. To ensure the steak becomes tender, you need to cook it for a long time on low heat. I usually let it simmer slowly, which helps break down the fibers and results in a flavorful, soft texture. You can also buy round steak and cut it into slices to speed up the cooking process, but the secret is patience in timing.
Gravy Confusion
A main question many people have when making classic round steak and gravy is how to get the gravy just right. While the recipe often calls for a meat or cut that adds its own flavor to the sauce, the gravy can sometimes be tricky to perfect. If you’re in a rush, you might turn to a McCormick Onion soup mix from the grocery stores, but some people have trouble finding the same brand or size. If that happens, you can substitute with brown gravy or mushroom soup mix. For a thicker consistency, try making a slurry by mixing 1/4 cup of cold water with a teaspoon of corn starch. Just dissolve the mixture and whisk it into the pan as it begins to cook. Once the gravy has thickened, let it simmer until it coats the steak perfectly. If needed, you can also drain excess fat from the sauce in the pan to ensure it has the right consistency.
