Onion Gravy Smothered Steak (Easy 30-minute!)

Ingredients

• 15 mlolive oil (or vegetable oil; coconut oil for a keto option)
• 15 mlbutter
• 2onions, sliced
• 10 mlbalsamic vinegar
• 4 steaks, 85–113 g each (3–4 oz each)round steak
• 5 mlherbes de Provence (optional)
• to tastesalt
• to tasteblack pepper
• 237 ml (1 cup)beef broth
• 15 mlcornflour (or arrowroot for a keto option; alternatively, 60 ml double cream)
• 4 slicesmozzarella cheese, or a similar cheese

Instructions

1. 1

   Heat the fats

   Put half of the oil and butter in a large frying pan over medium heat.

2. 2

   Cook the onions

   Add the onions and sauté for 3–4 minutes, until translucent. Pour in 118 ml (½ cup) of the beef broth and the balsamic vinegar.

3. 3

   Reduce the liquid

   Cook for about 10 minutes, until the onions have absorbed all the liquid.

4. 4

   Season the steaks

   Meanwhile, season the steaks with salt, pepper and the optional herbes de Provence.

5. 5

   Set aside onions

   Take the onions out of the pan, then add the remaining oil and butter.

6. 6

   Brown the steaks

   Cook the steaks for 4 minutes on each side, until well browned. Return the onions to the pan.

7. 7

   Mix the thickener

   Stir the cornflour, arrowroot or 60 ml double cream into the remaining broth, then add it to the pan.

8. 8

   Thicken the gravy

   Keep cooking until the liquid has reduced by half and thickened into gravy.

9. 9

   Melt the cheese

   Place a slice of mozzarella on each steak. If it does not melt readily, cover the pan with a lid to help it along.

What is smothered steak?

Smothered steak is a home-style American dish where cooked steak is served beneath or alongside a generous layer of gravy, often with onions. This version builds its gravy in the same pan as the steak, using broth, balsamic vinegar and a thickener.

Round steak is a lean cut from the hindquarter, so browning it quickly and serving it with gravy helps make a satisfying, flavourful meal. Mozzarella adds a mild, melty topping.

Nutrition and macros by portion

The nutrition label shows one serving as written: 647 calories, 52g protein, 9g carbs, 45g fat.

The steak provides most of the protein, while the onions and any side dish contribute carbohydrates. Olive oil, butter, steak and mozzarella account for much of the fat. Pair a steak with a generous serving of vegetables, and choose a portion of potatoes, rice or bread to suit your meal.

The onion base

Onions: Give them the full 3–4 minutes to turn translucent before adding the broth and vinegar. They then cook for about 10 minutes as the liquid reduces and the onions soften.

Balsamic vinegar: It brings a tangy note to the broth and onions. Keep the listed amount so it complements rather than overwhelms the gravy.

Choose a thickener

Cornflour: Stir it into the remaining broth before pouring the mixture into the pan; this helps it blend into the gravy. The recipe also gives arrowroot as an alternative.

Double cream: The listed alternative is 60 ml. Use it in place of the cornflour mixture, rather than adding it as well.

Brown the steak without overcooking

Hot pan: Cook the steaks for 4 minutes on each side, as directed, until well browned. The recipe does not specify a final internal temperature, so check doneness to suit your preference.

Pan space: If the steaks do not fit comfortably in one layer, brown them in batches so they have room to make contact with the pan.

Build and finish the gravy

Reduce: After adding the broth mixture, cook until the liquid has reduced by half and thickened. Stir and watch the pan as it reduces so the gravy does not catch.

Cheese: Add one mozzarella slice to each steak at the end. A lid can help it melt, just as the method suggests.

What to serve with it

The rich steak and onion gravy work well with mashed potatoes, rice or bread to catch the sauce. For a more balanced plate, add a green vegetable such as steamed broccoli or green beans.

Serve the steaks soon after the cheese melts, while the gravy is hot and spoonable.

Recipe notes & tips

• Slice the onions before heating the pan so they are ready to add straight away.
• Use the optional herbes de Provence if you want an aromatic herb note.
• Measure out the remaining broth before mixing in the thickener.
• Give the gravy time to reduce until it has the thick consistency described in the method.
• Cover the pan briefly if the mozzarella needs help melting.

Variations

• Use vegetable oil: Swap it for the olive oil as suggested in the ingredient list.
• Choose arrowroot: Use it instead of cornflour for the listed alternative.
• Try double cream: Use 60 ml in place of the cornflour mixture.
• Change the cheese: Use a similar cheese instead of mozzarella.
• Add the herbs: Season with herbes de Provence for an optional herbal flavour.

Common mistakes to avoid

• Crowding the pan: Brown steaks in batches if needed so they can make good contact with the pan.
• Skipping the onion reduction: Cook the onions until they have absorbed all the liquid before moving on.
• Adding dry cornflour: Stir it into the remaining broth first to make the mixture easier to incorporate.
• Stopping too soon: Keep cooking until the gravy has reduced by half and thickened.
• Expecting instant melting: Cover the pan with a lid if the mozzarella does not melt readily.

How to store

Refrigerate leftovers in a sealed container and eat within 3 days. Reheat gently in a covered pan until piping hot, adding a splash of broth if the gravy has thickened too much.

Frequently asked questions