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Smothered steak in dark onion gravy topped with crispy onions, the result of this beef top round steak recipe
Chef Emma

Smothered Top Round Steak with Onion Gravy

Pounded top round steaks dredged in seasoned flour, browned, then braised in an onion, mushroom and beef broth gravy until fork-tender.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 lb top round steak 900 g, 3/4 inch thick, cut into 6 pieces
  • 1/2 cup all-purpose flour 63 g
  • 1 1/2 tsp Diamond Crystal kosher salt or 3/4 tsp table salt
  • 1 tsp garlic powder plus 1 tsp paprika and 1/2 tsp pepper
  • 3 tbsp neutral oil divided
Onion gravy
  • 2 large yellow onions thinly sliced
  • 8 oz mushrooms 225 g, sliced, optional
  • 2 cloves garlic minced
  • 2 1/2 cups beef broth 600 ml, low sodium
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme plus 1 bay leaf

Equipment

  • Large deep skillet or Dutch oven with lid
  • Meat mallet

Method
 

  1. Pound the steaks to 1/2 inch thick between sheets of plastic wrap.
  2. Mix the flour and seasonings, dredge the steaks, and reserve 1 tablespoon of the flour.
  3. Brown the steaks in 2 tbsp oil over medium-high, 2 to 3 minutes per side, in batches; set aside.
  4. Cook the onions and mushrooms in the remaining oil 8 to 10 minutes, then the garlic 1 minute.
  5. Stir in the reserved flour, whisk in the broth, and add the Worcestershire, thyme and bay leaf.
  6. 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.
  7. Remove the bay leaf, adjust the seasoning, and serve over mashed potatoes.

Notes

Refrigerate within 2 hours and eat within 3 to 4 days; reheat to 165°F. Calories are an estimate per serving, without potatoes, from USDA FoodData Central values.