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Smothered Top Round Steak With Onion Gravy
This beef top round steak recipe turns an inexpensive, lean cut into fork-tender comfort food. The steaks are pounded thin, dredged in seasoned flour and browned, then slowly simmered in a rich onion and mushroom gravy until they’re tender enough to cut with a fork. It’s old-fashioned smothered steak, the kind you serve over mashed potatoes with plenty of gravy, and it needs only one skillet.
Below you’ll find why top round needs low, slow cooking, the ingredients, step-by-step instructions, an oven method, my tips for tender results, and storage. The printable recipe card is at the bottom.
Why Top Round Steak Needs Slow Cooking
Top round comes from the inner thigh of the cow’s back leg, a hard-working muscle that is very lean with little marbling. Cooked quickly to medium, it can be chewy; cooked past medium on a grill, it turns tough and dry. There are two good ways to handle it: slice it very thin across the grain for quick stir-fries, or braise it low and slow in liquid so its connective tissue softens. This recipe uses the second method, and pounding the steaks first gives you a head start on tenderness.
Ingredients for Smothered Top Round Steak
For the steaks
- Top round steak, 2 lb (900 g), about ¾ inch (2 cm) thick, cut into 6 portions.
- All-purpose flour, ½ cup (63 g).
- Diamond Crystal kosher salt, 1½ teaspoons, or ¾ teaspoon table salt.
- Black pepper, ½ teaspoon; garlic powder, 1 teaspoon; paprika, 1 teaspoon.
- Neutral oil, 3 tablespoons.
For the onion gravy
- Yellow onions, 2 large, thinly sliced.
- Cremini or white mushrooms, 8 oz (225 g), sliced (optional).
- Garlic, 2 cloves, minced.
- Beef broth, 2½ cups (600 ml), low sodium.
- Worcestershire sauce, 1 tablespoon.
- Dried thyme, 1 teaspoon, and 1 bay leaf.
- Fresh parsley, to finish.
How to Make Smothered Top Round Steak (Step by Step)
1. Pound the steaks
Place the steak portions between two sheets of plastic wrap and pound them with a meat mallet or the bottom of a heavy pan to about ½ inch (1.3 cm) thick. This breaks up tough fibers and helps them cook evenly.
2. Season and dredge
Mix the flour, salt, pepper, garlic powder and paprika in a shallow dish. Pat the steaks dry and press them into the flour mixture on both sides, shaking off the excess. Save 1 tablespoon of the leftover seasoned flour for the gravy.
3. Brown the steaks
Heat 2 tablespoons of the oil in a large, deep skillet or Dutch oven over medium-high heat. Brown the steaks in batches, without crowding, for 2 to 3 minutes per side, until deep golden. Move them to a plate.
4. Cook the onions
Lower the heat to medium and add the remaining oil, the onions and the mushrooms. Cook, stirring and scraping up the browned bits, for 8 to 10 minutes, until soft and golden. Add the garlic for the last minute.
5. Make the gravy
Sprinkle the reserved tablespoon of seasoned flour over the onions and stir for 1 minute. Slowly whisk in the broth, then add the Worcestershire sauce, thyme and bay leaf, and bring to a simmer.
6. Braise until tender
Return the steaks and any juices to the pan, nestling them into the gravy and spooning onions over the top. Cover, reduce the heat to low, and simmer gently for 1¼ to 1½ hours, until the steaks are fork-tender. Check every 30 minutes and add a splash of broth if the gravy gets too thick.
7. Serve
Remove the bay leaf, taste the gravy and adjust the seasoning, and sprinkle with parsley. Serve the steaks smothered in onions and gravy.
Oven Method
After step 6, instead of simmering on the stove, cover the Dutch oven and bake at 325°F (165°C) for 1½ to 2 hours, until fork-tender. The oven gives very even, gentle heat, so there’s less risk of scorching the gravy.
Chef Emma’s Tips for Tender Top Round
- Don’t skip pounding. It’s the quickest way to make a lean cut more tender.
- Brown in batches. Crowded steaks steam instead of browning, and the browned bits are what flavor the gravy.
- Keep it at a bare simmer. A rolling boil tightens the meat; gentle bubbles soften it.
- Be patient. If the steak is still chewy, it needs more time, not less.
- Slice across the grain if you cut the steaks before serving.
Variations
- Slow cooker: brown the steaks and make the gravy on the stove, then transfer everything to a slow cooker and cook on LOW for 6 to 7 hours, until tender.
- Tomato and peppers: swap the mushrooms for sliced bell peppers and replace 1 cup of the broth with a 14.5 oz can of diced tomatoes, for a Swiss-steak style dinner.
- Creamy: stir ½ cup sour cream into the finished gravy off the heat.
- Different seasoning: mix 2 teaspoons of our homemade steak seasoning into the flour.
For quick, thin-sliced dinners with the same cut, see our thin sliced top round steak recipes. Love slow-cooked beef? Try our chuck roast crock pot recipe, or browse all our steak recipes.
What to Serve With It
- Mashed potatoes or egg noodles to soak up the gravy
- Steamed green beans, peas or roasted carrots
- Buttered biscuits or crusty bread
Storage and Reheating
- Refrigerate within 2 hours and eat within 3 to 4 days. The flavor improves overnight.
- Freeze the steaks in their gravy for up to 2 to 3 months for best quality.
- Reheat gently, covered, on the stove or in a 325°F (165°C) oven until steaming hot, 165°F (74°C), adding a splash of broth.
These times follow the FoodSafety.gov cold food storage chart.
Top Round Steak FAQs
How do you make top round steak tender?
Pound it thin and braise it slowly in liquid until fork-tender, or slice it very thin across the grain for quick cooking. Marinating also helps a little, but slow cooking makes the biggest difference.
Is top round the same as London broil?
“London broil” usually refers to a thick cut of top round (sometimes flank) that’s marinated and broiled, then sliced thin. The cut is the same; the cooking method is different.
Can I use cube steak instead?
Yes. Cube steak is already tenderized, often from the round, so you can skip pounding and reduce the simmering time to 45 to 60 minutes.
Why is my smothered steak tough?
It hasn’t simmered long enough, or it boiled too hard. Lower the heat and keep cooking until a fork slides in easily.
Beef Top Round Steak Recipe Card
Calories are an estimate per serving, without potatoes, based on USDA FoodData Central values for lean beef top round and the gravy ingredients.
Smothered Top Round Steak with Onion Gravy
Ingredients
Equipment
Method
- Pound the steaks to 1/2 inch thick between sheets of plastic wrap.
- Mix the flour and seasonings, dredge the steaks, and reserve 1 tablespoon of the flour.
- Brown the steaks in 2 tbsp oil over medium-high, 2 to 3 minutes per side, in batches; set aside.
- Cook the onions and mushrooms in the remaining oil 8 to 10 minutes, then the garlic 1 minute.
- Stir in the reserved flour, whisk in the broth, and add the Worcestershire, thyme and bay leaf.
- Return the steaks, cover and simmer on low 1 1/4 to 1 1/2 hours (or bake at 325°F for 1 1/2 to 2 hours) until fork-tender.
- Remove the bay leaf, adjust the seasoning, and serve over mashed potatoes.
