Beazell's Cook Book

Round Steak & Gravy by Chet Bourg

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Round Steak and Gravy - Contributed by Chet Bourg  




2 pounds round steaks, 1/2 inch thick, cut in serving pieces

1/4 cup flour

1 teaspoon dry mustard

1 teaspoon salt

1/8 teaspoon pepper

Beazell's Cajun Seasoning, to season steaks before dredging

1/4 cup vegetable oil or canola oil

1/3 cup red wine, to deglaze the pan

1/2 cup water

1 tablespoon Worcestershire sauce



Combine flour, mustard, salt and pepper.  Trim fat from meat.  Season meat with Beazell's Cajun Seasoning.  Make cuts in edges of meat to keep it from curling.  Dredge with flour mixture to coat, shaking off excess.  Reserve remaining flour.

Heat oil in skillet.  Brown meat in oil on both sides, over medium-high heat.  Reduce heat to a simmer.  Drain off fat.  Pour the wine in to deglaze.  Combine water and Worcestershire sauce.  Add to meat in skillet.  Cover tightly and simmer for 1 hour or until tender, turning meat occasionally.  Remove meat to a platter to keep warm.

Sprinkle reserved flour mixture into the skillet, a little at a time, stirring constantly over medium heat.  Use a fork, mashing out any lumps.  Gradually add 1/2 to 1 cup water, stirring constantly, until thickened.

Drizzle some gravy over the meat and serve remainder on the side.


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