Round Steak and Gravy

April 7, 2019 • 0 comments

Round Steak and Gravy
Typically a braising steak, a simple technique easily turns this cut into a delicious and quick steak dinner that's even better with a good spoonful of pan gravy.
  • Prep Time:
  • Cook Time:

Ingredients

  • (Cut into 4oz to 5oz portions) Round Steak
  • (2 Tbsp) Butter
  • (8-10 halved and sliced thick) Mushrooms (Cremini or your choice)
  • (2 large cloves minced) Garlic
  • (1/3 cup) Red Wine, Port, or Beef Stock
  • (1/4 cup) All Purpose Four
  • (2 Cups) Beef Stock
  • (1 tsp) Savoury, dried and ground
  • (to taste) Salt and Pepper

Directions

For the Steak

1. Cut the steak across the grain of the meat into 4oz  to 5oz portions, approximately 1-1/2" to 2" wide. Lay a piece of parchment paper on the cutting board and place a piece of steak on it, standing it up on a cut edge so the grain is perpendicular to the board. Fold the parchment paper over top. Pinch the steak between your fingers and using a meat mallet gently start to pound the steak out flat until its around 1/2' thick. Starting in the centre of the steak and working toward the edges is easiest. Repeat with the remaining pieces. 

2. Heat a 10" pan over medium heat. Melt 1 tbsp butter in the pan and add the steak, cooking for 4-5 minutes per side. Remove from heat and cover with a plate or foil to rest.

For the Gravy

3. Add the mushrooms and garlic to the pan, adding more butter if needed. Sauté for 5 minutes. Deglaze pan with wine, port, or beef stock, simmer for 1 minute. Add 1tbsp butter. After its melted add 1/4 cup flour and mix well. Add beef stock and savoury and cook until the gravy thickens. Season with salt and pepper to taste. 

Serve over steak and mashed potatoes. 

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