Venison (Or Beef) Steak And Gravy
A hearty venison or beef steak smothered in rich gravy, perfect for comforting dinners with mashed potatoes or rice, featuring savory flavors and tender meat.
Ingredients
Instructions
- Trim fat from the meat.
- Sprinkle the steak with salt and pepper.
- Dredge the steak in flour.
- Fry the steak at medium heat until browned.
- Remove the steak and leave about 5 tablespoons of fat in the pan.
- Add 3 tablespoons of remaining flour and brown.
- Add water and bring to a boil.
- Reduce heat, return the steak to the gravy, cover, and simmer until tender.
- Serve with rice or mashed potatoes.
Tips & Substitutions
For a richer flavor, consider marinating the venison or beef overnight in a mixture of red wine and herbs. If lard isn't available, you can substitute with butter or vegetable oil. To enhance the gravy, add a splash of Worcestershire sauce or some sautéed mushrooms. Make sure to adjust the seasoning after adding the stock to achieve the desired flavor balance.
Serving Suggestions
This venison or beef steak and gravy pairs beautifully with creamy mashed potatoes or fluffy rice, which soak up the flavorful sauce. For a complete meal, serve alongside steamed vegetables or a fresh garden salad. Consider offering crusty bread on the side for dipping in the gravy, enhancing the overall dining experience.
Storage & Reheating
Leftover steak and gravy can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over low heat, adding a splash of water if the gravy thickens too much. Alternatively, you can microwave it in short intervals, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Venison (Or Beef) Steak And Gravy contains roughly 978 calories, with 12g protein, 92g carbohydrates, and 61g fat. It is an excellent source of iron (31% of the Daily Value) and protein (25% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 487mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken or pork instead of beef or venison?
Yes, you can substitute chicken or pork, but cooking times may vary. Chicken breasts will cook faster, while pork may need a little longer to become tender. Adjust the seasoning and gravy accordingly to complement the different flavors.
What can I do if my gravy is too thick?
If your gravy turns out too thick, simply whisk in additional water or broth until you reach your desired consistency. It's best to add a little at a time, allowing it to heat through while stirring to ensure a smooth texture.
How can I make this dish ahead of time?
You can prepare the steak and gravy a day in advance. After cooking, let it cool completely before storing it in the refrigerator. Reheat gently before serving, allowing the flavors to meld even further for a delicious meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).