Ingredients:

  • 2 lbs Round Steak (or Cube Steak), cut into 4 equal serving pieces
  • 2 tsp Salt (Kosher or Sea), divided
  • 1 tsp Freshly Ground Black Pepper, divided
  • 1 tsp Sweet Paprika
  • 1/2 cup All-Purpose Flour (for dredge)
  • 3 Tbsp Vegetable or Canola Oil
  • 1 Tbsp Unsalted Butter
  • 2 Large Yellow Onions, thinly sliced
  • 2 Garlic Cloves, finely minced
  • 1/4 cup All-Purpose Flour (for roux)
  • 4 cups Beef Stock (low sodium), hot or warm
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Dried Thyme
  • 1 Bay Leaf

Instructions:

  1. Pound the steaks until they are uniformly 1/4 inch (6 mm) thick. Combine the 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and paprika in a shallow dish. Thoroughly dredge each piece of steak, ensuring they are evenly coated.
  2. Heat the oil and butter in a cast-iron skillet over medium-high heat. Sear steaks in batches for 2–3 minutes per side until a deep, golden-brown crust (fond) forms. The steaks will not be cooked through yet. Transfer the seared steaks to a plate, reserving all rendered fat and browned bits in the skillet. Reduce the heat to medium.
  3. Add the sliced onions to the skillet. Cook, stirring occasionally, for 8–10 minutes until they have softened and begun to caramelise. Scrape up any browned bits stuck to the bottom of the pan. Stir in the minced garlic and cook for 1 minute.
  4. Sprinkle the 1/4 cup of flour over the onions and stir continuously for 2–3 minutes until the flour cooks out, forming a light brown roux.
  5. Slowly pour the hot beef stock into the roux mixture while whisking vigorously until the gravy is smooth and lump-free.
  6. Stir in the Worcestershire sauce, dried thyme, the bay leaf, and the remaining salt and pepper. Bring the gravy to a gentle simmer.
  7. Carefully place the seared steaks back into the skillet, nestling them down so they are mostly submerged in the gravy. Reduce the heat to low, cover the skillet with a tight-fitting lid, and let the steaks gently simmer (or 'smother') for 70 to 90 minutes. The steaks are ready when they pull apart easily with a fork.
  8. Turn off the heat. Remove the bay leaf. Let the skillet rest, uncovered, for 5 minutes before serving to allow the gravy to set further. Taste the gravy and adjust the seasoning if necessary.