Oven Steak And Gravy Recipes

ROUND STEAK AND GRAVY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine flour, paprika, onion powder, and garlic powder in a resealable plastic bag; shake to mix. Add beef a few pieces at a time and shake to coat.
• Heat oil in a Dutch oven over medium-high heat. Add beef and brown on both sides, 5 to 7 minutes. Transfer beef to a baking pan and keep warm.
• Saute onion in the beef drippings in the Dutch oven; cook until tender, about 5 minutes. Stir in cream of chicken soup, beef broth, water, and pepper. Bring gravy to a boil. Remove from heat.
• Pour gravy over beef in the baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 2 hours.

SMOTHERED ROUND STEAK WITH GRAVY

Steps:

• Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat.
• Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces.
• Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned.
• Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top.
• Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes.
• Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes.
• Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.

OVEN STEAK AND GRAVY

Steps:

• Cut steak in serving pieces.
• Mix flour with salt and pepper.
• Heat oil in skillet.
• Dredge meat in flour; brown in hot oil.
• Place meat in 13 by 9 baking pan.
• Add 2 T flour to skillet.
• Cook and stir for 1 minute.
• Add water, about 3 cups, and cook and stir until it boils.
• Add more water if too thick.
• Pour over meat in pan.
• Cover with foil and bake at 350* for 2 hours.
• Check halfway through, turn meat over, and stir a little.

GRANNY'S STEAK AND GRAVY

Steps:

• Sprinkle both sides of the steak with the salt, cayenne, and black pepper. Rub seasoning into meat. In a large skillet, heat oil over high heat until hot. Add steak and cook on high until browned, turning steak every 3 to 4 minutes. (Lower heat if necessary.) The steak should be well browned on both sides. Remove steak and add onions and bell peppers to pan. Cook until wilted. Place steak on top of onions and bell peppers and add 1/4 cup of water. Lower heat to medium, cover and simmer for 1 1/2 hours, turning steak every 20 minutes. (Note: when lifting lid of pot, let the water from the lid drain into the pot.) When steak is tender, remove steak and place on a platter. Mix cornstarch with 1/4 cup of water and add to the pot. Stir to make a gravy. Serve gravy over hot rice with steak.

BAKED STEAK WITH PAN GRAVY

Steps:

• Preheat the oven to 325.
• Place a large, ovenproof skillet, preferably cast iron, over medium-high heat.
• Pat the meat dry, and lightly coat it with oil on both sides.
• Place the meat in the hot pan and sear one side, until nicely browned, 2 to 3 minutes.
• Turn, season with salt and pepper, and sear the second side, about 2 minutes.
• Turn again, and season the second side.
• Pour the broth into the pan and bring it to a boil.
• Transfer the pan to the oven and cook, uncovered for 35 to 40 minutes for medium rare or 45 minutes for medium.
• Transfer the meat to a cutting board.
• Pour the broth into a small saucepan, and skim off the fat that rises to the surface.
• Combine the cornstarch and water in a small dish.
• Bring the broth to a boil over medium heat, and stir in the cornstarch mixture.
• Whisk until the broth thickens slightly.
• Taste and season with salt and pepper if needed.
• Keep warm.
• Slice the meat into long strips across the grain, arrange on warm platter, and moisten the meat generously with gravy.