Baked Steak With Gravy Recipes

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BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY



Baked Chicken-Fried Steak with Mushroom Gravy image

Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.

Provided by SeedyMe NC

Categories     Meat and Poultry Recipes     Beef     Steaks

Time 1h35m

Yield 6

Number Of Ingredients 10

1 cup all-purpose flour
6 (4 ounce) cube steaks
1 cup peanut or vegetable oil, for frying
1 pinch seasoned salt, or to taste
1 pinch garlic powder, or to taste
1 pinch black pepper, or to taste
⅔ cup finely diced onion
1 (10.75 ounce) can condensed cream of chicken soup
2 (4.5 ounce) cans sliced mushrooms with juice
½ (10.75 ounce) can water, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
  • Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
  • Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
  • Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
  • Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.

Nutrition Facts : Calories 285.8 calories, Carbohydrate 23.6 g, Cholesterol 31.9 mg, Fat 12.9 g, Fiber 1.9 g, Protein 18.3 g, SaturatedFat 3.6 g, Sodium 583.1 mg, Sugar 1.9 g

PRIME RIB EYE STEAKS WITH SAVORY BEEF GRAVY



Prime Rib Eye Steaks with Savory Beef Gravy image

Impress your guests with this delicious rib eye steak topped with Progresso® panko bread crumbs and Parmesan cheese. Beef gravy made with Progresso® beef-flavored broth tops off this elegant entrée.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
20 cloves garlic, peeled
3 tablespoons coarsely chopped fresh thyme leaves
1/4 cup Dijon mustard
3 boneless beef rib eye steaks, 1 1/2 to 2 inches thick, cut in half horizontally
Gray sea salt and freshly ground black pepper
3/4 cup Progresso™ Italian style panko crispy bread crumbs
3/4 cup finely grated fresh Parmesan cheese
1/4 cup all-purpose flour
1/4 cup butter
2 cups Progresso™ beef-flavored broth

Steps:

  • Heat oven to 450°F. In 8-inch skillet, heat oil over medium-low heat. Add garlic to oil; cook 5 to 7 minutes, tossing only once, until golden brown. Drain garlic through strainer (reserve oil to brush on steaks); cool. In small bowl, mash cooled garlic roughly with a fork into a chunky paste. Add thyme to garlic paste, mashing until well blended yet still chunky. Stir in mustard; set aside.
  • Heat 12-inch skillet over high heat until hot. Season steaks with salt and pepper; drizzle both sides of steaks with reserved oil. Add steaks to hot skillet, browning on both sides until crust forms. Place on cookie sheet; spread garlic-mustard mixture over tops of steaks.
  • In medium bowl, toss together bread crumbs and Parmesan cheese. Top steaks generously with bread crumb mixture, spreading to edges. Bake uncovered 25 to 35 minutes or until instant-read thermometer inserted in center reads 135°F for medium-rare or 150°F for medium (temperature will continue to rise about 10°F upon standing).
  • Meanwhile, make beef gravy. In same 12-inch skillet, cook flour and butter over medium heat 3 to 4 minutes, stirring constantly, just until a blonde roux forms. Stir in broth. Heat to boiling over high heat, stirring constantly. Reduce heat and simmer, stirring constantly, just until thickened.
  • Allow steaks to rest a few minutes before slicing. Serve gravy over steaks. If desired, serve with mashed potatoes.

Nutrition Facts : Calories 770, Carbohydrate 18 g, Cholesterol 135 mg, Fat 1, Fiber 0 g, Protein 63 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 1 g, TransFat 1 g

SWISS STEAK WITH BROWN GRAVY



Swiss Steak With Brown Gravy image

I found this recipe online years ago and it was an instant hit with my family. It is especially comforting on a cold winter day.

Provided by catcher

Categories     Steak

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs cube steaks
salt and pepper, to taste
1 cup all-purpose flour
1/2 cup vegetable oil
1 cup diced onion
3 cups beef stock or 3 cups bouillon
1 tablespoon Worcestershire sauce

Steps:

  • Cut each steak into the desired serving size, if necessary. Salt and pepper each steak lightly and dredge in flour. Shake off excess. Set aside.
  • If you don't have a skillet with ovenproof handles, you can use a Pyrex dish or an earthenware pan with a cover for the oven. Heat a heavy 12-inch skillet (cast iron, if you have one) with a tight-fitting lid over medium heat. Add the vegetable oil. Brown the cube steaks on both sides and set aside.
  • Pour off all of the oil except 1/3 cup. Add 1/3 cup of flour to the oil and stir. Allow the mixture ot brown over medium-low heat and stir frequently to prevent it from burning. When the mixture is about the color of peanut butter, add the onion. Stir and allow the onion to cook for about 1 minute.
  • Slowly add the beef stock, stirring constantly. Add the Wercestershire sauce and simmer for 5-10 minutes.
  • Return the cube steaks to the pan, cover, and bake in a 275 degree oven for one hour.
  • Serve with mashed potatoes and your favorite vegetable.

BAKED ROUND STEAK WITH GRAVY



Baked Round Steak with Gravy image

This is one of my favorite comfort foods AND a favorite of the whole family...simple, delicious and soothing...serve with some mashed taters and your favorite vegetable and you have one of the most pleasing meals that I am sure will be a favorite of your family too.

Provided by Mary Kay Nugent

Categories     Steaks and Chops

Time 3h20m

Number Of Ingredients 6

1 (3 lb.) beef round steak (make sure butcher runs it through the cuber or tenderizer)
1 1/2 c all purpose flour
pkg onion soup mix
water
salt
pepper

Steps:

  • 1. Preheat oven to 325. Heat up some oil (3-4 turns of the pan, may need more as the steak braises) in a large skillet Take your round steak out and cut into portion sizes. Usually about 5 or 6 pieces.
  • 2. Measure flour onto a plate and add onion soup mix with salt and pepper ( I like alot of pepper) mix together...begin dredging the meat in the flour mixture and place in skillet with hot oil ...brown on both sides and place the browned pieces in 9x13 pan.If your skillet gets dry and the flour starts burning add some more oil...you will need it anyway. The dried onions in the soup mix will probably get burnt but the flavor in the gravy is so goood!! Trust me...lol
  • 3. When you finish the browning process, you should have alot of brown bits in the bottom of your pan and some remaining oil...I take the flour mixture left from the dredging process and dump it in the skillet and cook the flour for a minute making sure there is no lumps then ad water to thicken until you reach your desired consistency.
  • 4. Pour the gravy (you should have about a quart or a little less)over the browned meat. Cover the dish with foil and bake for 2 1/2 to 3 hours ...low and slow...so tender and succulent!! ENJOY!!

MINUTE STEAK WITH GRAVY



Minute Steak with Gravy image

A foolproof recipe for tender minute steaks. The pan-fried seasoned steaks are coated in the gravy and finished in the oven.

Time 1h10m

Yield 4

Number Of Ingredients 9

1 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Old Bay seasoning
1 pound beef minute steaks
1/3 cup self-rising flour
6 tablespoons butter
1 medium onion, sliced
1 cup warm water

Steps:

  • Preheat the oven to 400 degrees F. Combine the garlic salt, salt, pepper, and Old Bay in a small bowl. Mix well then sprinkle the mixture over both sides of the minute steaks. Place the minute steaks in the refrigerator for 20 minutes (or up to 4 hours). Heat a large skillet over medium-high heat. Sprinkle both sides of the steaks with the flour, shaking off any excess. Add the butter to the skillet. When melted, add the minute steaks and cook for 2-3 minutes per side, or until lightly browned. Transfer the steaks to a baking dish. Place the onion slices evenly over the steaks. Add any remaining flour to the butter in the skillet. Cook, stirring constantly, until the flour is incorporated and the mixture is smooth. Turn the heat to high. Add the water and cook, stirring constantly, until the liquid comes to a boil. Reduce the heat to a strong simmer and cook for 1 minute, stirring occasionally, or until the gravy has thickened. Pour the gravy over the minute steaks. Cover the baking dish with foil and place in the oven. Bake at 400 degrees F for 35 minutes or until the beef is very tender. Serve the minute steaks with the gravy.

Nutrition Facts :

BAKED STEAK WITH PAN GRAVY



Baked Steak with Pan Gravy image

This is an almost effortless way to cook steak. Just bake it in the oven at a moderate tempearature with a little broth. This "downtown" cut emerges from the oven tender and juicy. From "Steak Lovers Cookbook" by William Rice.

Provided by yooper

Categories     Meat

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 (3 1/4 lb) boneless chuck steaks, cut 1 1/2 inches thick
2 tablespoons vegetable oil
salt & freshly ground black pepper, to taste
1/2 cup beef broth
2 teaspoons cornstarch
1 tablespoon cold water

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.

CUBE STEAKS WITH GRAVY



Cube Steaks with Gravy image

Here's a hearty home-style dinner your family will love after a busy day. The slow-cooked beef is wonderful served over mashed potatoes or noodles. -Judy Long, Limestone, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 8h45m

Yield 6 servings.

Number Of Ingredients 9

1/3 cup all-purpose flour
6 beef cube steaks (4 ounces each)
1 tablespoon canola oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Steps:

  • Place flour in shallow dish. Add steaks, 1 or 2 at a time, and turn to coat completely. , In a skillet, cook steaks in oil until lightly browned on each side. Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water. Cover and cook on low for 8 hours or until meat is tender. , In a bowl, whisk together gravy mixes with remaining water. Add to slow cooker; cook 30 minutes longer. Serve over mashed potatoes or noodles.

Nutrition Facts : Calories 245 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 850mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 29g protein.

BAKED FAKE STEAK WITH GRAVY



Baked Fake Steak with Gravy image

Don't let the time scare you. This is an easy, simple and good recipe for using hamburger, or any ground meat. This is good to mix one day and bake the next. Goes well with noodles, rice or mashed potatoes.

Provided by BARB MAXWELL

Categories     Main Dish Recipes     Beef     Salisbury Steak Recipes

Time P1DT1h20m

Yield 12

Number Of Ingredients 12

3 pounds ground beef
17 saltine crackers, finely crushed
½ cup milk
1 ½ teaspoons garlic powder
1 ½ teaspoons onion powder
¼ teaspoon ground black pepper
1 pinch salt, or to taste
½ cup all-purpose flour
1 tablespoon vegetable oil
1 ½ cups water
1 (10.75 ounce) can condensed beef and mushroom soup
1 (.75 ounce) packet dry brown gravy mix

Steps:

  • In a large bowl, mix together the ground beef, saltine crackers and milk. Season with garlic powder, onion powder, salt and pepper, and mix until well blended. Line a 10x15 inch jellyroll pan with waxed paper. Press the beef mixture firmly into the pan. Cover with plastic wrap, and refrigerate 8 to 10 hours, or overnight.
  • Preheat the oven to 350 degrees F (175 degrees C). Remove plastic wrap from meat, and rub flour over the top side of the beef. Flip out of the pan onto waxed paper, and rub flour on the other side as well. Cut into pieces (I use a pizza cutter).
  • Heat oil in a large heavy skillet over medium-high heat. Fry the meat until browned on each side, turning only once. Remove to a 9x13 inch baking dish. In a medium bowl, mix together the water, condensed soup, and gravy mix. Pour over the meat in the dish. Cover the dish loosely with aluminum foil.
  • Bake for 1 hour in the preheated oven. Serve patties and gravy with potatoes, rice, or noodles.

Nutrition Facts : Calories 272.2 calories, Carbohydrate 10.2 g, Cholesterol 70.8 mg, Fat 15.8 g, Fiber 0.4 g, Protein 21.1 g, SaturatedFat 5.8 g, Sodium 393.7 mg, Sugar 0.9 g

SUNNY'S SMOTHERED RIB EYE STEAK



Sunny's Smothered Rib Eye Steak image

Provided by Sunny Anderson

Time 2h30m

Yield 4 servings

Number Of Ingredients 17

1/2 teaspoon Hungarian paprika
1/2 teaspoon chopped fresh thyme
1 teaspoon salt
Freshly ground black pepper
2 tablespoons olive oil
2 (12-ounce) boneless rib eye steaks
5 sprigs fresh thyme
1 stalk fresh rosemary
2 tablespoons butter
1/2 cup chopped onion
Salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons stone-ground mustard
1 cup beef stock
1/2 cup heavy cream
1/4 cup sour cream
3 tablespoons chopped fresh parsley

Steps:

  • For the steaks: In a small bowl, combine the paprika, thyme, salt and a few grinds of black pepper. Sprinkle on both sides of the steaks and let rest at room temperature for up to 2 hours.
  • In a large pan with straight sides, add the olive oil over medium-high heat. Add the steaks and sear on both sides until a deep golden color is on the bottom, 4 to 5 minutes. Flip and cook about 4 minutes more. Remove to a plate and cover with aluminum foil.
  • For the gravy: Using kitchen twine, tie the thyme and rosemary together. In the same pan you seared the steaks in, add the herb bundle and the butter. Lower the heat to medium, melt the butter and then add the onions. Season with a pinch of salt and a grind or 2 of black pepper. Cook on medium heat until the onions are tender, about 5 minutes, and then add the garlic. When the garlic becomes fragrant, about 2 minutes, add the stone-ground mustard and beef stock. Stir to blend and then add the heavy cream. Taste and season with more salt, if needed, and raise the heat to a gentle simmer. Once the sauce has thickened to a gravy, lower the heat and stir in the sour cream. Add the reserved steaks back into the pan and bring to a simmer while spooning the sauce over the steaks. Cook this way until desired doneness; it should take only a minute more for medium-rare. Remove from the heat and allow to rest for 5 minutes before slicing. Place the slices on a serving plate and pour the gravy over the top.

STEAK WITH GRAVY



Steak with Gravy image

Steak and gravy is the ultimate comfort food. It's like a warm hug on cool, rainy nights.

Provided by Christine Pittman

Categories     Entrée

Time 20m

Number Of Ingredients 7

4 (6 oz.) top sirloin steaks, or other thin, boneless steak
2 tsp. olive oil
Salt
Pepper
1 cup beef stock
2 Tbsp. Worcestershire sauce
1 Tbsp. flour

Steps:

  • Pat the steaks dry, then season them generously with salt and pepper.
  • Heat the olive oil in a skillet over medium-high heat. Cook for 3-4 minutes on each side, or until deeply browned.
  • Transfer the steaks to a plate to rest.
  • In a measuring cup, whisk together the beef stock, Worcestershire sauce, and flour until smooth. Pour into the pan that you cooked the steaks in.
  • Bring the gravy to a simmer over medium heat, scraping up any browned bits from the bottom of the pan. Simmer for 3-5 minutes, or until the gravy is glossy and thick enough to coat the back of a spoon. Season to taste with salt and pepper.
  • Return the steaks to the pan and turn them to coat with gravy. Cook 1-2 minutes to rewarm, if desired.

Nutrition Facts : Calories 259 calories, Sugar 1.2 g, Sodium 879 mg, Fat 8.5 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 4.2 g, Fiber 0.2 g, Protein 39.4 g, Cholesterol 100.5 mg

ONION GRAVY SMOTHERED STEAK



Onion Gravy Smothered Steak image

Onion Gravy Smothered Steak is a traditional Southern favorite! The steaks are seared to perfection and then topped with a creamy onion gravy.

Provided by Katerina | Diethood

Categories     Dinner

Time 30m

Number Of Ingredients 12

4 (4-oz to 6-oz each, about 1-inch thick) sirloin steaks, ( at room temperature)
garlic salt, (to taste)
fresh cracked black pepper, (to taste)
2 tablespoons vegetable oil
2 tablespoons butter, (divided)
2 yellow onions, (sliced)
3 cloves garlic, (minced)
1 teaspoon Italian Seasoning
½ cup low sodium beef broth
2 teaspoons Worcestershire sauce
¼ cup heavy cream or half and half
chopped fresh parsley

Steps:

  • Pat dry steaks with paper towels; season steaks with garlic salt and pepper.
  • Heat vegetable oil and 1 tablespoon butter in a large cast iron skillet over medium-high heat.
  • Add steaks to the hot skillet and cook until browned and cooked to desired doneness; about 3 to 4 minutes per side for medium-rare steak. DO NOT crowd the skillet; cook two steaks at a time if skillet isn't big enough.
  • Remove cooked steaks from skillet; set aside and keep covered.
  • Set skillet back over medium-heat and melt remaining butter.
  • Add in sliced onions and season with a pinch of salt; continue to cook for 10 to 12 minutes, or until onions are soft and caramelized. Stir frequently.
  • Stir in minced garlic and season with Italian seasoning; cook for 10 seconds.
  • Slowly add in beef broth and Worcestershire sauce; using a wooden spoon, scrape up the browned bits from the bottom of the pan. Bring mixture to a boil.
  • Whisk in heavy cream and cook for 1 more minute.
  • Reduce heat to medium-low; return steaks to the skillet and continue to cook for 2 more minutes, or until steaks are heated through, and sauce has thickened.
  • Remove from heat.
  • Garnish with parsley and serve.

Nutrition Facts : Calories 363 kcal, Carbohydrate 7 g, Protein 30 g, Fat 24 g, SaturatedFat 15 g, Cholesterol 113 mg, Sodium 216 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

GRANNY'S STEAK AND GRAVY



Granny's Steak and Gravy image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 10

3 pounds thick sirloin or round steak
Salt
Cayenne pepper
Black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 bell pepper, chopped
1/2 cup water, divided
2 tablespoons cornstarch
Serving suggestion: Steamed rice

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.

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