Country Style Steak and Gravy
Indulge in the ultimate comfort food with this Country Style Steak and Gravy recipe, a Southern classic that's perfect for a hearty family dinner. Tender cubed steak is coated in a perfectly seasoned flour mixture, pan-fried to golden perfection, and smothered in a rich, homemade gravy infused with sautéed onions, beef broth, and a touch of milk for creamy goodness. With just the right balance of spices like garlic powder and paprika, this dish delivers bold flavors and a cozy, down-home feel. Simmered slow and low until irresistibly tender, it's a soul-satisfying meal that's best served over fluffy mashed potatoes, warm biscuits, or steamed rice. Easy to make in under an hour, this recipe is sure to become a family favorite for weeknights or weekend gatherings.
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Recipe Information
Ingredients
- 4 pieces cubed steak
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 3 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, thinly sliced
- 2 cups beef broth
- 1 cup whole milk
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons parsley (optional, for garnish)
Instructions
In a shallow bowl, combine the flour, salt, black pepper, garlic powder, and paprika.
Dredge each piece of cubed steak in the seasoned flour, coating both sides. Shake off any excess flour and set aside.
Heat the vegetable oil in a large skillet over medium heat. Cook the steaks in batches (do not overcrowd the skillet) until browned, about 3-4 minutes on each side. Transfer to a plate and set aside.
In the same skillet, reduce the heat to medium-low and melt the butter. Add the sliced onions and sauté until softened, about 5 minutes.
Sprinkle 2 tablespoons of the leftover seasoned flour (from dredging) over the onions. Stir and cook for 1-2 minutes to make a roux.
Slowly whisk in the beef broth and milk, ensuring no lumps form. Bring the mixture to a gentle simmer, stirring frequently, until it thickens into a gravy, about 5-7 minutes.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly stir it into the gravy if additional thickening is needed.
Return the browned steaks to the skillet, nestling them into the gravy. Cover and simmer on low heat for 30 minutes, flipping the steaks halfway through cooking.
Taste the gravy and adjust seasonings if necessary.
Garnish with chopped parsley if desired and serve hot with mashed potatoes, rice, or biscuits.
Nutrition Facts
Calories |
2144 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 44.9 g | 224% | |
| Polyunsaturated Fat | 25.5 g | ||
| Cholesterol | 409 mg | 136% | |
| Sodium | 4515 mg | 196% | |
| Total Carbohydrate | 127.7 g | 46% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 18.5 g | ||
| Protein | 120.4 g | 241% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 407 mg | 31% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1051 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
