Savory Round Steak and Gravy II: A Hearty Comfort Food Recipe

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Savory Round Steak and Gravy II: A Hearty Comfort Food Recipe

Round steak, often an overlooked cut of beef, has the potential to transform into a tender and flavorful masterpiece with the right preparation and cooking techniques. This recipe for Round Steak and Gravy II builds upon classic comfort food, incorporating deeper, richer flavors and a simplified method that ensures a delicious and satisfying meal every time. Forget the tough, chewy round steak you might have experienced in the past. This recipe focuses on tenderizing the meat and creating a luscious gravy that perfectly complements the beefy flavor. This is the perfect dish for a cozy weeknight dinner or a hearty Sunday supper.

## Why Round Steak?

Round steak comes from the rear leg of the cow. It’s a lean cut, which means it can be tough if not cooked properly. However, its leanness also makes it a healthier option compared to fattier cuts of beef. The key to making round steak delicious is to tenderize it either through mechanical methods (pounding) or enzymatic action (marinades) and to cook it low and slow to break down the tough muscle fibers. Braising, a cooking method involving searing followed by slow simmering in liquid, is ideal for round steak.

## Round Steak and Gravy II: A Flavorful Twist

This recipe differs from the original by incorporating a few key ingredients and techniques that elevate the flavor profile and simplify the cooking process. We’ll be using Worcestershire sauce for added umami, a touch of Dijon mustard for tang, and a straightforward gravy-making method that avoids lumps and ensures a smooth, rich sauce. The ‘II’ signifies that this is an improved version of a basic recipe, building upon the foundation with better techniques and ingredients.

## Ingredients:

* 2 pounds round steak, about ¾ inch thick
* 1/4 cup all-purpose flour
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 2 tablespoons olive oil or vegetable oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 cup beef broth
* 1/2 cup red wine (optional, but highly recommended)
* 2 tablespoons Worcestershire sauce
* 1 tablespoon Dijon mustard
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary
* 1 bay leaf
* 2 tablespoons butter
* 2 tablespoons all-purpose flour (for the gravy)
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)

## Equipment:

* Large skillet or Dutch oven
* Meat mallet (optional, but recommended)
* Cutting board
* Chef’s knife
* Measuring cups and spoons
* Whisk

## Step-by-Step Instructions:

### 1. Prepare the Round Steak:

* **Tenderize the Steak (Important!):** Place the round steak on a cutting board. If using a meat mallet, gently pound the steak to about ½ inch thickness. This helps break down the tough muscle fibers and tenderizes the meat. If you don’t have a meat mallet, you can use the back of a heavy skillet or rolling pin. Be careful not to over-pound, as you don’t want to pulverize the steak.
* **Season the Steak:** In a small bowl, combine the 1/4 cup of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well. Dredge each piece of round steak in the flour mixture, ensuring it’s evenly coated. Shake off any excess flour. The flour helps to create a nice crust when searing and also thickens the gravy later on.

### 2. Sear the Round Steak:

* **Heat the Oil:** Heat the olive oil (or vegetable oil) in a large skillet or Dutch oven over medium-high heat. Make sure the pan is hot before adding the steak. A hot pan is crucial for achieving a good sear.
* **Sear the Steak in Batches:** Add the floured round steak to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the steak to steam instead of sear. Sear the steak for 2-3 minutes per side, until it’s nicely browned. The goal is to develop a flavorful crust, not to cook the steak all the way through.
* **Remove the Steak:** Remove the seared steak from the skillet and set aside on a plate. Don’t worry about it being fully cooked at this point; it will finish cooking in the gravy.

### 3. Sauté the Aromatics:

* **Sauté the Onion:** Add the chopped onion to the skillet and cook over medium heat, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. Scraping up any browned bits from the bottom of the pan (fond) will add extra flavor to the gravy.
* **Add the Garlic:** Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

### 4. Build the Gravy:

* **Deglaze the Pan:** Pour in the beef broth and red wine (if using). Use a wooden spoon to scrape up any remaining browned bits from the bottom of the pan. These browned bits are packed with flavor and will add depth to the gravy.
* **Add Flavor Enhancers:** Stir in the Worcestershire sauce, Dijon mustard, dried thyme, and dried rosemary. Add the bay leaf. These ingredients add complexity and richness to the gravy.
* **Return the Steak:** Return the seared round steak to the skillet, nestling it in the gravy. Make sure the steak is mostly submerged in the liquid.

### 5. Simmer the Steak and Gravy:

* **Bring to a Simmer:** Bring the gravy to a simmer over medium heat. Once it’s simmering, reduce the heat to low, cover the skillet, and let it simmer for 1.5-2 hours, or until the round steak is very tender. The longer it simmers, the more tender the steak will become. Check the steak periodically and add more beef broth if the gravy is getting too thick.
* **Check for Tenderness:** After 1.5 hours, check the steak for tenderness. It should be easily pierced with a fork. If it’s still tough, continue simmering for another 30 minutes or until tender. Remember, patience is key when cooking round steak.

### 6. Thicken the Gravy (if needed):

* **Make a Slurry:** In a small bowl, whisk together the 2 tablespoons of softened butter and 2 tablespoons of all-purpose flour until it forms a smooth paste (a beurre manié). This will be used to thicken the gravy.
* **Whisk in the Slurry:** Remove the steak from the skillet and set aside. Increase the heat to medium. Gradually whisk the butter-flour slurry into the gravy, stirring constantly, until the gravy thickens to your desired consistency. Let it simmer for a few minutes to cook out the raw flour taste.

### 7. Finish and Serve:

* **Adjust Seasoning:** Taste the gravy and adjust the seasoning with salt and pepper as needed. Remember that the gravy will continue to thicken slightly as it cools.
* **Return the Steak:** Return the cooked round steak to the skillet and coat it with the gravy.
* **Serve:** Serve the round steak and gravy hot, garnished with fresh chopped parsley. Excellent served over mashed potatoes, rice, egg noodles, or creamy polenta. A side of steamed green beans or a simple salad completes the meal.

## Tips for Success:

* **Don’t skip the tenderizing step:** Tenderizing the round steak is crucial for achieving a tender and enjoyable result. Use a meat mallet or a tenderizing marinade.
* **Sear the steak properly:** A good sear adds flavor and texture to the steak. Make sure the pan is hot and don’t overcrowd it.
* **Simmer low and slow:** Simmering the steak in gravy for a long time is essential for breaking down the tough muscle fibers and making it tender.
* **Don’t rush the gravy:** Take your time making the gravy. Scraping up the browned bits from the pan and simmering the gravy until it’s thickened and flavorful is worth the effort.
* **Adjust the seasoning:** Taste the gravy and adjust the seasoning as needed. Salt, pepper, and a touch of acid (such as a squeeze of lemon juice) can make a big difference.
* **Use high-quality beef broth:** The flavor of the beef broth will significantly impact the flavor of the gravy. Use a good quality broth or homemade stock if possible.
* **Consider adding vegetables:** You can add other vegetables to the gravy, such as carrots, celery, or mushrooms. Add them along with the onions.
* **Slow Cooker Adaptation:** This recipe can easily be adapted for a slow cooker. Sear the steak as directed, then transfer it to a slow cooker. Add all the gravy ingredients (except the butter and flour for thickening). Cook on low for 6-8 hours or on high for 3-4 hours, or until the steak is very tender. Thicken the gravy with a cornstarch slurry (mix 2 tablespoons of cornstarch with 2 tablespoons of cold water) at the end of the cooking time.

## Serving Suggestions:

Round steak and gravy is a versatile dish that can be served with a variety of sides. Here are a few suggestions:

* **Mashed Potatoes:** Creamy mashed potatoes are a classic accompaniment to round steak and gravy.
* **Rice:** Fluffy white rice or brown rice are also excellent choices.
* **Egg Noodles:** Wide egg noodles are perfect for soaking up the gravy.
* **Polenta:** Creamy polenta provides a delicious and comforting base for the steak and gravy.
* **Green Beans:** Steamed green beans or green bean casserole are a great way to add some vegetables to the meal.
* **Salad:** A simple green salad with a vinaigrette dressing provides a refreshing contrast to the rich gravy.
* **Biscuits:** Warm, flaky biscuits are perfect for mopping up the gravy.

## Variations:

* **Mushroom Gravy:** Add sliced mushrooms to the skillet along with the onions and garlic for a richer, earthier gravy.
* **Onion Gravy:** Increase the amount of onion used for a more pronounced onion flavor.
* **Creamy Gravy:** Stir in a splash of heavy cream or sour cream at the end of the cooking time for a creamier gravy.
* **Spicy Gravy:** Add a pinch of red pepper flakes or a dash of hot sauce to the gravy for a spicy kick.
* **Beer Gravy:** Substitute some of the beef broth with beer for a deeper, maltier flavor. Use a dark beer, such as a stout or porter, for the best results.

## Storage and Reheating:

* **Storage:** Leftover round steak and gravy can be stored in an airtight container in the refrigerator for up to 3-4 days.
* **Reheating:** Reheat the round steak and gravy in a skillet over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave, but be careful not to overcook it. Add a splash of beef broth or water if the gravy is too thick.

## Conclusion:

Round Steak and Gravy II is a classic comfort food dish that’s perfect for a cozy night in. With a few simple steps and some flavorful ingredients, you can transform this humble cut of beef into a tender and delicious meal. Don’t be afraid to experiment with different variations and serving suggestions to find your favorite way to enjoy this hearty dish. So, gather your ingredients, put on your apron, and get ready to savor the rich, savory flavors of Round Steak and Gravy II! This recipe is sure to become a family favorite.

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