Grandma's Steak & Gravy Recipe Is Old-fashioned Simple Deliciousness by Donna John

Beef Budget-friendly Dinner
4 months ago

Grandma's Steak & Gravy Recipe Is Old-fashioned Simple Deliciousness

This steak and gravy recipe tastes like my childhood. Not only did my grandma make this round steak, but my mom, too. I actually think my mom made it a lot more than my grandma did. The old-fashioned recipe has just a few simple ingredients, but results in a rich, comforting budget dinner

Start by cutting round steak into large pieces. You can buy tenderized round steak or untenderized, depending on your preference. The steak is seasoned with salt and pepper before being lightly floured and pan-fried in a skillet until well browned on both sides. Remove the steak to a plate, then start on the gravy. Use the remaining dredging flour to make a dark (dark!) roux. After the roux is dark brown, add onions, water and the steak. Cover the skillet and simmer gently until meat is fork-tender, onions soft and a thick brown gravy as formed. The longer it simmers, the better. But do watch the gravy so it doesn't get too thick. (You can add a little more water, if necessary.)

You want the flour as dark as you can get it without burning. This is tricky, and has to be mastered. My gravy pictured is not as dark as my mom's and grandma's was, but I haven't made the recipe as much as they did! No one measured when making this steak and gravy recipe, so the amounts are close, but go with how the recipe is working for you. Cook with your heart! This round steak and gravy is delicious with mashed potatoes or white rice (how my grandma served it). Throw in a salad or fresh vegetable and you have a taste of my childhood on your dinner plate.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 to 45 minutes
Total Time: 35 to 50 minutes
Servings: 4 to 6

Ingredients

  • 1 - 2 pounds round steak, cut into individual pieces
  • 1 onion, sliced
  • 1/4 - 1/3 cup flour
  • vegetable oil, for frying

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Recipe Notes

  • You could use ribeye, chuck steak or your favorite cut of steak instead of round steak.
  • Don't walk away when browning the flour. It goes from perfect to burnt in seconds!

Here's how to make it:

  1. Season the round steak with salt and pepper. Put the flour onto a plate and season with salt and pepper. Heat about 1/4 cup of vegetable oil in a skillet. Lightly dredge the steak in the flour and put into the hot oil. Cook until well browned on both sides (steak will not be cooked all the way through yet). Remove to a plate.
  2. Add the remaining dredging flour to the pan and stir into the oil and drippings. (If you don't have enough drippings, add a little more oil). Start stirring and continue stirring until it reaches a dark color (do not go so far that it burns!). You are basically making a roux.
  3. Once the  flour is dark brown, add the onions and stir around, then add enough water to almost cover. Season with salt and pepper.
  4. Put the steak back into the pan. Cover and cook over low heat until steak is tender, onions are soft and a gravy has formed.
  5. Taste and add more salt and pepper, if needed.

Nutrition Facts Per Serving

Calories: 767

Total Fat: 32.8g

Saturated Fat: 12.3g

Cholesterol: 289mg

Sodium: 205mg

Total Carbohydrate: 7.1g

Dietary Fiber: 0.7g

Total Sugars: 1.1g

Protein: 103.5g

Vitamin D: 0mcg

Calcium: 30mg

Iron: 10mg

Potassium: 1468mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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bepositive
Love trying family recipes like this. Thanks for letting us in on it!
Elisa Schmitz
This recipe brings me back to my childhood, too, Donna John . Amazing how food can do that. Pure comfort in this recipe!

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