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Smothered Southern Country Style Steak with Onion Gravy

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Smothered Southern Country Style Steak with Onion Gravy is pure comfort on a plate.

Picture this: tender round steak, slow-braised in a rich, oniony gravy with a tangy buttermilk soak and a whisper of smoke from bacon drippings and paprika. It’s the kind of dish that wraps you up in a gravy-scented hug and says, “You did good, darlin’.”

Smothered Southern country-style steak with onion gravy served over mashed potatoes.

I made this smothered steak the other night, and as soon as it hit the oven, the whole house smelled like Sunday supper. This updated twist on the classic country style steak or cube steak is Southern through and through—and best of all, it only gets better the next day.

I want to thank my sister, Chula, at the Pudge Factor blog for sharing this recipe with me so I could share it with you.

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A quick look at the recipe

  • ✅ Ready in: 2 hours, 15 minutes, plus 1 hour of buttermilk marinade
  • 🛒 Ingredients: 12 simple ingredients
  • 🍽️ Serves: 6
  • 👩‍🍳 Difficulty: Easy → “No-Fuss Favorite”
  • 🧊 Make-Ahead Friendly: Yes

Why you’ll love this Southern classic

  • Fork-tender goodness – That buttermilk marinade and slow oven braise make this country style steak melt-in-your-mouth tender.
  • Rich, savory gravy – Caramelized onions and Worcestershire-kissed stock create a silky homestyle onion gravy you’ll want to ladle over everything.
  • Southern roots, modern flair – Classic Southern comfort food with a few flavor-boosting upgrades that make it uniquely yours.
  • Leftovers that slap – This dish is made for my Supper and Then Some crowd; think steak biscuit sandwiches, hearty hash, or open-faced toasties.

Ingredient notes and smart swaps

Here are the main ingredients you’ll need to make this crowd-pleasing steak and gravy combo. The recipe card below provides a complete list of all ingredients and measurements.

Country-style steak ingredients include bottom round steak, flour, salt and pepper, buttermilk, chicken stock, and paprika.
  • Beef bottom round – You can also use top round or eye of round (tenderize well).
  • Buttermilk - Helps tenderize and adds a subtle tang. If needed, you can substitute whole milk plus a splash of lemon juice.
  • Bacon drippings – For next-level flavor, but vegetable oil works in a pinch.
  • Smoked paprika – Just a touch adds smoky warmth. You could use regular paprika if that’s what’s in your pantry.
  • Chicken stock and Worcestershire sauce – These create a deeply savory base for the gravy.
  • Yellow onion – Caramelized to sweet, golden perfection. You could also use Vidalia onions when in season.

How to make the best Smothered Southern Country Style Steak with Onion Gravy

  1. Marinate the steak – If your beef is thicker than one-half inch, cut it into half-inch slices, season, and marinate in buttermilk for at least one hour. Overnight works, too.
  2. Dredge and tenderize—Flour the steaks, tenderize them using a meat mallet or needle tool until they’re a quarter-inch thick, and then dredge again.
Three tenderized round steaks marinating in a shallow bowl of buttermilk.
A meat mallet and needle tenderizer on a cutting board with tenderized round steaks.
  1. Caramelize the onions – In bacon fat or oil, cook onions in a large skillet over medium-low heat until sweet and a light golden brown. This will take about 15 minutes. Remove the onions and set aside.
  2. Sear the steaks – Increase the heat to medium and brown the steaks in batches, 2 minutes per side. Remove and set aside.
Sliced onions cooking in a cast iron pan on the stove.
Two tenderized round steaks pan searing in a cast iron pan on the stove.
  1. Make the onion gravy – Add chicken stock, Worcestershire, and thyme into the pot. Bring to a simmer.
  2. Braise – Return steaks and onions to the pot, cover, and bake at 300ºF for 1½ to 2 hours.
Onion gravy simmering in a cast iron pan on the stove.
Three round steaks were smothered in onion gravy and braised in the oven.
  1. Optional: Stir in cream – For a richer, silkier gravy just before serving. Serve and enjoy.
Country style steak braising in onion gravy in a cast iron pan.

What to serve with Smothered Southern Country Style Steak with Onion Gravy

Fun twists and tasty variations

  • Make it spicy – Add a pinch of cayenne to the flour mix or stir in hot sauce to the gravy.
  • Try a mushroom gravy – Sauté mushrooms with the onions for a richer umami twist.
  • Use pork instead – Thinly sliced pork shoulder steaks would also work beautifully here.

Shortcut to supper (time-saving tips)

  • Tenderize in advance – Marinate and tenderize the steak the night before and store it in the fridge.
  • Use pre-sliced onions – Grab a bag of fresh-cut onions from the produce section.
  • Skip the oven – Simmer covered on the stovetop if you’re short on time or oven space.

Storing & reheating (keep it fresh!)

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Reheat gently on the stovetop or microwave in 30-second bursts with a splash of chicken stock to loosen the gravy.
  • Freeze in portions (steak plus gravy) for up to 3 months—a homemade freezer meal win!

Supper and Then Some (reimagining leftovers)

  • Biscuit sandwiches – Slice steak and stuff into a biscuit with a drizzle of gravy.
  • Country steak hash – Cube the steak, fry with potatoes and onions, top with an egg.
  • Open-faced toasties – Toast Texas toast or sourdough, pile on steak, and smother with gravy and melted mozzarella cheese.

Make it ahead (plan and prep tips)

  • Soak the steak – Up to 24 hours ahead for maximum flavor and tenderness.
  • Make the onions and gravy base – Do this early in the day, then assemble and bake before dinner.
  • Cook, cool and reheat – Make the whole dish a day ahead—it tastes even better the next day!

Recipe FAQs (common questions answered!)

Can I use cube steak instead of bottom round in this recipe?

Absolutely! Cube steak is usually made from a round steak that's been mechanically tenderized.

Feel free to grab pre-tenderized cube steak from the store if you’re short on time (or just not in the mood to wield a meat mallet). It’s a great shortcut and works beautifully in this recipe—just keep an eye on it during cooking so it doesn’t fall apart from being overly tender!

What’s the difference between top round, bottom round, and eye of round?

Bottom round is classic for this dish—tough but flavorful. Top round is slightly more tender, and the eye of round is leaner and firmer, but all work if cooked low and slow.

Can I make this recipe in a slow cooker or Crock Pot?

Absolutely. Just follow all the steps up to the braising part, then transfer everything to a slow cooker and cook on low for 6–8 hours.

Pro tips for foolproof results

  • Tenderize well – Especially if using top or eye of round. It makes all the difference! I started out using a needle meat tenderizer and wasn't happy with how it worked, so I switched to a heavy-duty meat mallet with a flat side and a textured side, which worked much better to flatten and cube the steaks.
  • Use a heavy cast iron Dutch oven or braiser with a lid. My 3.6 quart enameled cast Iron braiser worked perfectly for this recipe.
  • Don’t skip the onions – They add sweetness and depth to the gravy.
  • Keep it low & slow – Let the oven (or slow cooker) do the work for fall-apart tenderness.
  • Save that gravy – Don’t waste a drop. Freeze it and add it to chuck roast chili, homemade beef stock, or soup later; it is packed with flavor. Trust me on this.

Try this recipe and let me know what you think

⭐ ⭐ ⭐⭐⭐
Did you try this recipe? I hope it becomes one of your go-to Southern comfort food favorites.
Did you give it your own twist or have a shortcut that made it even easier? Share your thoughts in the comments below, and don’t forget to leave a star rating. Your feedback helps others (and totally makes my day).

Thanks so much for visiting Practical Southern Cooking! I hope you’ll stop by again soon for more no-fuss comfort food and simple Southern favorites.

Happy cooking, y’all!

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Smothered Southern country style steak with onion gravy served over mashed potatoes.

Southern Country Style Steak with Onion Gravy Recipe

A fork-tender, flavor-packed update to a Southern classic, tenderized and marinated in buttermilk, round steak, caramelized onions, and a silky thyme-kissed gravy that practically begs to be poured over mashed potatoes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Marinate 1 hour
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American, Southern
Servings 6 servings
Calories 440 kcal

Equipment

  • 3.6 quart enameled cast iron braiser with a lid, Dutch oven or cast iron skillet with a lid

Ingredients
  

  • 2 pounds beef bottom round trimmed of excess fat
  • 1 cup buttermilk
  • 1 tablespoon kosher salt divided
  • ½ teaspoon freshly ground black pepper
  • 1 cup all-purpose flour
  • ½ teaspoon smoked paprika
  • ¼ cup bacon drippings or vegetable oil
  • 2 cups chicken stock I like and use Better than Bouillon roasted chicken base and mix it with water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 large yellow onion thinly sliced
  • Optional: 2 tablespoons heavy cream for a richer gravy

Instructions
 

  • Soak the steak – If your beef is thicker than one-half inch, cut it into half-inch slices, season, and soak in buttermilk for at least 1 hour.
  • Dredge and tenderize—Flour the steaks, tenderize them using a meat mallet or needle tool until they’re a quarter-inch thick, and then dredge again.
  • Caramelize the onions – In bacon fat or oil, cook onions in a large skillet over medium-low heat until golden, sweet, and a light golden brown. This will take about 15 minutes. Remove the onions and set aside.
  • Sear the steaks – Increase the heat to medium and brown the steaks in batches, 2 minutes per side. Remove and set aside.
  • Make the onion gravy – Add chicken stock, Worcestershire, and thyme into the pot. Bring to a simmer.
  • Braise – Return steaks and onions to the pot, cover, and bake at 300ºF for 1? to 2 hours.
  • Optional: Stir in cream – For a richer, silkier gravy just before serving.

Notes

Tenderize well – Especially if using eye or top round. It makes all the difference! I started out using a needle meat tenderizer and wasn't happy with how it worked, so I switched to a heavy-duty meat mallet with a flat side and a textured side, which worked much better to flatten and cube the steaks.
Use a heavy cast iron skillet, Dutch oven, or braiser with a lid. My 3.6-quart enameled cast iron braiser worked perfectly for this recipe.
Don’t skip the onions – They add sweetness and depth to the gravy.
Keep it low and slow – Let the oven (or slow cooker) do the work for fall-apart tenderness.
Save that gravy – Don’t waste a drop. Freeze it and add it to chuck roast chili, homemade beef stock, or soup later; it is packed with flavor. Trust me on this.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stovetop or microwave in 30-second bursts with a splash of chicken or beef stock to loosen the gravy.
Freeze in portions (steak and gravy) for up to 3 months—a homemade freezer meal win!

Nutrition

Calories: 440kcalCarbohydrates: 23gProtein: 40gFat: 20gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 111mgSodium: 1458mgPotassium: 747mgFiber: 1gSugar: 4gVitamin A: 159IUVitamin C: 2mgCalcium: 93mgIron: 5mg
Tried this recipe?Let us know how it was!

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