Round Steak with Onions & Gravey

If you stock up your beef in bulk like me I am guessing you can relate – I’m digging through the freezer looking for something to make for dinner and suddenly realize… we’re just about out of beef. That’s when I see it. The round steak.

Round steak always seems to be one of the last cuts I use—not because it isn’t good, but because I am indecisive with what to do with it. It’s leaner and a little tougher than our favorites like ribeye or sirloin, so it gets passed over when I’m in a rush or craving something juicy and tender.

But here’s the thing I’ve learned: round steak can still be downright delicious if you treat it right. And on a busy weeknight, this simple method turns that “last pick” steak into a warm, satisfying meal.

I’ve come to appreciate round steak for what it is—hearty, no-frills, and a quiet little workhorse in our freezer. When you slow it down and give it the right company in the pan, it shines.

Next time you find yourself down to the last of the beef, don’t overlook the round steak. You might just discover a new go-to.

Let me know if you give it a try! ❤️

Print Recipe

Round Steak with Onions & Gravey

Author: Leah Matzke

Difficulty: Intermediate Prep Time 10 mins Cook Time 35 mins Total Time 45 mins

Best Season: Suitable throughout the year

Description

When you're down to just round steak . . . a simple, delicious way to enjoy it.

Ingredients

Servings

• 1-2 pounds Round Steak (sliced into strips or bite sized pieces)
• 1 onion (sliced)
• 1 garlic clove (minced)

• 2-4 TBSP butter (or beef tallow)

• 1 TBSP flour ((or arrowroot for gluten free))
• 1-2 cups beef broth
• 1-2 tsp sea salt (to taste)
• 1-2 sprigs thyme (fresh, finel chopped)

Instructions

1. 1. Tenderize the steak with a meat mallet if you have one - this makes a big difference!
   2. Season the steak strips with salt and a sprinkle of thyme
   3. In a large skillet, melt the butter over medium-high heat. Brown the steak quickly in batches - just enough to brown. Remove and set aside
   4. Add sliced onions to the same pan and cook until softened. Stir in garlic and cook for another 30 seconds
   5. Sprinkle in the flour and stir until the onions are coated. Slowly add the broth, stirring constantly to make a smooth gravy.
   6. Return the steak to the pan, reduce heat, cover, and simmer for 30-45 minutes, until tender.

   Serve over mashed potatoes (Natalie's favorite), rice, or buttery noodles. Add a side of roasted veggies or a crisp salad, and you've got a comfort meal from one of the humblest cuts in the freezer.

Keywords: round steak, grass-fed beef, comfort foods, beef & gravey