Smothered Round Steak with Gravy

Cook Time: 75 minutes

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

Directions

1. Sprinkle each side of the round steak pieces with salt and pepper, rubbing the seasoning into the meat.
2. In a 1-gallon resealable bag, combine 1/2 cup flour and garlic powder. Add steak pieces, seal the bag, and shake to evenly coat all pieces.
3. Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add the seasoned and floured steak pieces to the skillet in a single layer. 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 them with the pan drippings. Cook until the onions begin to soften, about 2 minutes.
5. Move the onions to one side of the skillet. Return the browned steak pieces to the skillet and spread them evenly. Place the onions on top of the steak.
6. In a microwave-safe , stir together water, beef base, and Worcestershire sauce. Microwave on high for 1 minute, stir, and then pour into the skillet with the steak and onions.
7. Cover the skillet, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
8. Remove the steak from the skillet. Add the reserved 1/2 cup of flour to the pan drippings. Increase heat to medium and stir briskly, cooking until bubbly, about 2 to 3 minutes.
9. Stir in milk and continue stirring until the gravy bubbles again.
10. Return the steak, onions, and any accumulated juices to the skillet. Cover, reduce heat to a simmer, and cook for another 10 minutes, stirring occasionally until the flavors are well combined.

Nutrition Facts (per serving)

• Calories: 556
• Total Fat: 31g (40% Daily Value)
• Saturated Fat: 8g (41% Daily Value)
• Cholesterol: 108mg (36% Daily Value)
• Sodium: 96mg (4% Daily Value)
• Total Carbohydrate: 23g (8% Daily Value)
• Dietary Fiber: 1g (4% Daily Value)
• Total Sugars: 5g
• Protein: 44g (87% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 112mg (9% Daily Value)
• Iron: 5mg (26% Daily Value)
• Potassium: 552mg (12% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

Smothered Round Steak with Gravy is a comforting and hearty dish that is perfect for a family dinner. The round steak is tenderized, seasoned, and slowly cooked in a flavorful gravy made with onions, beef broth, Worcestershire sauce, and milk. The dish is often served with mashed potatoes, rice, or buttered noodles, making it a filling and satisfying meal. Below, we explore the origins, regional variations, and some fun facts about this classic dish.

Origin and History

Smothered Round Steak with Gravy is a beloved comfort food in the United States, particularly in Southern and Midwestern regions. The practice of "smothering" meatcooking it slowly in a flavorful sauce or gravyhas roots in African American culinary traditions. During the era of slavery, cooks would take inexpensive cuts of meat, like round steak, and transform them into flavorful dishes by slow-cooking them in gravy made from stock, onions, and other ingredients. This technique not only made the meat more tender but also added depth of flavor. Over time, the dish became a staple in Southern kitchens and spread throughout the country as a hearty, home-cooked meal.

Regional Variations

While Smothered Round Steak with Gravy is popular across the United States, it has regional twists depending on local ingredients and preferences. In the South, it's common to add bell peppers, garlic, or even hot sauce for an extra kick. In some variations, mushrooms are incorporated into the gravy to provide an earthy flavor. The dish is often paired with classic Southern sides like collard greens, cornbread, or fried okra. In the Midwest, it is frequently served with mashed potatoes, and in some cases, it is topped with a rich, creamy gravy made from both beef stock and heavy cream.

How It Differs from Similar Dishes

Smothered Round Steak with Gravy stands out from similar dishes like Swiss steak or Salisbury steak primarily due to the cut of meat used and the method of preparation. Swiss steak typically uses a chuck or round steak that is tenderized by braising in a tomato-based sauce, while Salisbury steak is made from ground beef shaped into patties and served with brown gravy. Smothered round steak, however, uses whole pieces of steak that are browned before being simmered in a rich, savory gravy. The result is a dish with a more substantial texture and deep, meaty flavor compared to the softer consistency of the other two dishes.

Where It Is Typically Served

This dish is a common choice for home-cooked meals, especially for Sunday dinners or family gatherings. It's often found in diners, Southern restaurants, and soul food eateries across the U.S. The rich flavors and comforting nature of the dish make it a popular option for those seeking a hearty meal. It is particularly enjoyed during the colder months, as the slow-cooked steak and gravy provide warmth and satisfaction.

Interesting Facts

• Round steak is a relatively inexpensive cut of beef, making it an ideal choice for families looking to prepare a filling meal on a budget.
• The term "smothered" refers to the technique of cooking meat in a sauce or gravy, which is common in Southern and African American cooking traditions.
• The gravy in Smothered Round Steak with Gravy is made from the meat drippings, which imparts a rich and flavorful base. This method of utilizing the natural juices from the meat is a hallmark of Southern cooking.
• In some regions, the dish is made with a mix of beef and pork stock for an added depth of flavor. In others, chicken stock is used as a substitute for beef stock for a lighter version of the gravy.

This dish remains a beloved classic across the United States, offering comfort, tradition, and delicious flavor in every bite.

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