Slow-Simmered Eye of Round Steak & Gravy

• bendras laikas: 2 hours

Ingredientai

1–1½ lb eye of round steak

2 tbsp oil or butter

1 onion, sliced

2 cloves garlic, minced

2 cups beef broth

1 tbsp Worcestershire sauce

1 tsp soy sauce (optional but adds depth)

1 tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp onion powder

½ tsp garlic powder

1–2 tbsp flour or cornstarch (for thickening)

Cooked white rice, for serving

Nurodymai

Prep the steak

Slice steak against the grain into ½–¾ inch pieces. This is key for tenderness.

Sear for flavor

Heat oil or butter in a heavy skillet or Dutch oven over medium-high heat.

Brown steak quickly on both sides (don’t cook through). Remove and set aside.

Build the gravy

In the same pan, add onions and cook until soft and slightly caramelized.

Add garlic and cook 30 seconds.

Simmer low & slow

Return steak to the pan. Add broth, Worcestershire, soy sauce, salt, pepper, paprika, onion powder, and garlic powder.

Bring to a gentle simmer, cover, and cook on low 1½–2 hours, stirring occasionally.

Thicken

Mix flour or cornstarch with a little cold water. Stir into gravy and simmer uncovered 5–10 minutes until thick.

Serve

Spoon steak and gravy generously over hot white rice.