steak gravy recipe
The Best steak gravy recipe
I’ve found that steak gravy works just as well for everyday meals as it does for special occasions. It’s easy to make ahead and reheat, so it’s great for meal prep, and it’s always a hit when guests arrive. The kids especially enjoy it because it’s so flavorful—no one gets the impression they’re eating something plain. Plus, it’s a way to sneak in a little extra protein and healthy fats without anyone noticing. It’s that kind of dish that feels like a treat but is still balanced and nourishing.
Classic Steak Gravy with Flaky Pastry
A rich, savory gravy served over buttery pastry for a comforting meal. Perfect with steak or as a standalone dish.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup ice water
- 1 lb beef stew meat, diced
- 1 tbsp olive oil
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 cup heavy cream
- 1 tsp Worcestershire sauce
- 1 tsp dried thyme
- Salt and black pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F. In a mixing bowl, combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough comes together. Turn out onto a floured surface, shape into a rectangle, and cut into 1/2-inch thick strips. -
2
Arrange strips in a single layer on a baking sheet. Bake for 15 minutes, then flip and bake for another 10 minutes until golden brown. -
3
Heat olive oil in a skillet over medium-high heat. Add diced beef and cook until browned, about 5 minutes. Remove beef and set aside. -
4
In the same skillet, sprinkle flour over the beef fat. Stir constantly for 1 minute to form a roux. Slowly pour in beef broth, whisking to avoid lumps. Bring to a gentle simmer. -
5
Return beef to the skillet. Stir in heavy cream, Worcestershire sauce, and thyme. Simmer for 10 minutes until thickened. Season with salt and pepper to taste.
🔧Equipment
- Mixing bowl
- Stand mixer or pastry cutter
- Oven
- Skillet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Steak Gravy with Flaky Pastry Works
❓ Frequently Asked Questions About Steak Gravy with Flaky Pastry
How do I adjust the gravy’s consistency for a thicker or thinner texture?
You can boost thickness by simmering the gravy longer or stirring in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) while cooking. For a lighter consistency, reduce the roux slightly or add a splash of beef broth at the end.
Can I use a different type of roux for this gravy?
Yes, you can swap the butter and flour roux for a white roux (equal parts butter and flour cooked to a pale golden color) or even a brown roux (cooked until nutty and dark) for deeper flavor. Just ensure it’s fully melted before adding liquid.
What if my gravy turns out too dark or bitter?
A dark or bitter gravy often means the roux was overcooked. If it’s already made, whisk in a bit of cold beef broth or milk to lighten it. For future batches, reduce the butter-to-flour ratio slightly or cook the roux just until it’s golden, not brown.
How can I make this gravy vegetarian or vegan?
Replace the beef broth with vegetable broth and use vegetable broth powder or a plant-based roux (like chickpea flour). For extra richness, stir in a splash of nutritional yeast or cashew cream at the end.
Why does my gravy sometimes separate when it cools?
Gravy can separate when it cools because fat rises to the top. To prevent this, whisk in a small amount of cold broth or milk before serving, or strain it through a fine-mesh sieve to remove any lumps.
