Skillet Round Steak and Gravy Recipe

If necessary, cut the round steak into serving-sized pieces. For especially thick pieces, lightly tenderize the steaks with a meat mallet without pounding them thin.

Season both sides of the steaks with kosher salt, black pepper, garlic powder, and onion powder.

Place the flour in a shallow dish. Lightly dredge the steaks in the flour, shaking off the excess. Reserve the remaining flour.

Heat a large, heavy, deep-sided skillet over medium-high heat. Add 3 tablespoons of butter and the cooking oil.

Working in batches to avoid overcrowding the skillet, add the round steak and brown well on the first side before turning. Brown the second side, then transfer the steaks to a plate. Repeat with the remaining beef.

Reduce the heat to medium. Add the sliced onion to the same skillet and cook for approximately 5 minutes, stirring and scraping the browned bits from the bottom of the pan.

Sprinkle approximately 3 tablespoons of the reserved flour over the onions and pan drippings. Stir well and cook for 1 to 2 minutes.

Slowly add 2 1/2 cups of the beef broth while stirring or whisking. Scrape the bottom of the skillet to incorporate the browned bits into the gravy.

Stir in the Better Than Bouillon Beef Base, anchovy paste, thyme, black pepper, onion powder, garlic powder, Worcestershire powder if using, and Kitchen Bouquet. Bring the gravy to a gentle simmer.

Return the browned round steak and any accumulated juices to the skillet. The gravy should come at least halfway up the meat. Add additional beef broth as needed.

Cover the skillet and reduce the heat to very low. Maintain a gentle simmer for approximately 1 1/2 to 2 hours, turning the steaks once or twice during cooking. Add a little additional broth if the gravy becomes too thick.

Once the round steak is fork tender, turn off the heat. Stir the remaining tablespoon of butter into the gravy.

Cover the skillet again and let the round steak rest in the hot gravy for 15 to 20 minutes before serving.

Taste the gravy and adjust the salt and pepper as needed. Serve the round steak with plenty of onions and brown gravy spooned over the top.