Round Steak and Gravy with Rice
Round Steak and Rice with Gravy
Servings 4–6 portions
Total time: about 1.5 to 3 hours
Ingredients
For the steak:
1½–2 lbs round steak (cut into serving-size pieces)
2 tbsp all-purpose flour
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
2 tbsp butter
For the gravy:
1 medium onion, sliced or diced
8 oz mushrooms sliced (optional)
2 cups beef broth
1 tbsp Worcestershire sauce
2 tbsp flour (for thickening)
2 tbsp butter
Splash of heavy cream
Salt and pepper to taste
For the rice
2 cups long-grain white rice
3-4 cups water or broth
½ tsp salt
Instructions
1. Season and dredge the steak
Pat the round steak dry.
Mix 2 tbsp flour, salt, pepper, garlic powder, and onion powder.
Lightly coat the steak pieces in the seasoned flour.
2. Brown the steak
Heat oil or butter in a large skillet or Dutch oven over medium-high heat.
Sear the steak pieces for 3–4 minutes per side until browned.
Remove and set aside.
Do not fully cook the meat yet; browning builds flavor.
3. Build the gravy base
Using the same oil in the same pan, add sliced/diced onions and mushrooms.
Cook until softened and lightly browned (about 4-5 minutes).
Add butter and sprinkle in 2 tbsp flour while whisking to avoid clumps.
Stir constantly for 1–2 minutes to form a light brown roux.
4. Make the gravy
Add Worcestershire sauce.
Slowly pour in beef broth while whisking.
Add a splash of heavy cream (optional, but not really)
Bring to a gentle simmer; stirring frequently.
5. Tenderize the steak
Return the steak to the pan, nestling it into the gravy.
Cover and simmer on low heat for 60–75 minutes.
Stir every 15 minutes to prevent sticking.
Carefully flip steaks after about 30 minutes.
The steak is done when it’s fork-tender.
6. Cook the rice (45-60 minutes after starting step 5)
Bobbo recommends using a rice cooker. But if you still want to cook your rice on the stovetop, follow these steps.
Bring water or broth to a boil.
Add rice, butter, and salt.
Cover, reduce heat to low, and cook 15–18 minutes.
Fluff with a fork.
7. Finishing the Gravy
Remove steaks from gravy when fork tender.
The gravy will look broken.
Pour everything left in the pan into a blender (or a mixing vessel for an immersion blender)
Blend until smooth. (About 1 minute)
Pour into a gravy boat or bowl
To Serve:
Spoon rice onto plates or bowls.
Place a piece of round steak on top.
Ladle hot gravy generously over everything.
Optional Add-Ins:
Sliced mushrooms with the onions
A splash of heavy cream for a creamier gravy
Pro Tips:
Low and slow is key: round steak becomes tender only after long simmering.
If gravy gets too thick, add a splash of broth.
If too thin, simmer uncovered for 5–10 minutes.
Serve with dinner rolls and a side vegetable with acidity. A salad with lemon or vinaigrette pairs nicely.
Bon appétit! 🍷🥘
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