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Smothered Steak & Gravy Recipe

Southern style beef steaks smothered in a savory onion, pepper, and mushroom gravy.

Servings 4 people


  • 1 1/2 lbs gravy steak Chuck steak, sirloin tender steak, beef tips, etc.
  • 2 TBS Worcestershire sauce
  • 1 TBS seasoning salt
  • 1 1/2 cup all purpose flour
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 TBS poultry or steak seasoning
  • 1/4 cup vegetable oil
  • 2 TBS butter
  • 1 cup sliced mushrooms
  • 1 bell pepper sliced
  • 1 medium onion sliced
  • 3 TBS flour from the same 1 1/2 cup flour used earlier
  • 1/3 cup sherry cooking wine
  • 3 cups beef stock
  • 1 beef bouillon cube
  • 2 heaping TBS sour cream
  • Salt and pepper to taste
  • Green onions to garnish


  1. Cut steak into large chunks
  2. Toss steak in Worcestershire sauce and the seasoning salt
  3. In a shallow dish, pour in the flour, onion powder, garlic powder, and seasoning. Stir.
  4. Dredge the steak pieces in the flour. Coat all sides well; shake off excess
  5. Reserve the flour for later
  6. Heat oil in a skillet
  7. Add in the steak and brown on each side; 2-3 mins per side
  8. Remove the steak
  9. Add the butter into the skillet
  10. When the butter melts, add in the onion, bell pepper, and mushrooms
  11. Sprinkle with a pinch of salt
  12. Sauté until veggies soften; about 3 mins
  13. Sprinkle 3 TBS of the reserved flour used for dredging the steak
  14. Stir until the flour is no longer visible
  15. Pour in the sherry; stir
  16. Add in the beef stock and beef bouillon cube
  17. Bring to a simmer
  18. Return the steak back into skillet
  19. Reduce heat to medium low
  20. Stir, cover with the lid, and cook for 1 hour or until steak is tender.
  21. Add in the sour cream and stir until it dissolves
  22. Taste and add salt and black pepper as needed.
  23. Garnish with green onions
  24. Serve over garlic mashed potatoes or rice.
  25. Enjoy!