Steak N Gravy Recipe -
Steak N Gravy Recipe
  • READY IN hrs

Steak N Gravy

Recipe by  

"Try this one on for size if you love shrooms, otherwise omit them. This is my husband's favorite (and we eat game at least 3 nights a week). Serve with rice or mashed potatoes, and green beans. Now THIS is good eatin'!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    30 mins
  • COOK

    1 hr

    1 hr 30 mins


  1. Cut all fat and gristle off the meat, and pound each steak out with a meat tenderizer until they are thin but not tearing. In a shallow bowl, combine flour, bay leaf, salt and pepper. Dredge steaks in the flour mixture until evenly coated.
  2. Heat 1 tablespoon olive oil in a large heavy skillet over medium heat. Saute onions until soft and translucent. Stir in mushrooms and garlic, and cook until tender. Remove from skillet and set aside. Heat remaining oil, and fry each steak for 2 minutes on each side, or until golden brown. Return onion mixture to skillet. Stir in gravy and milk. Reduce heat, cover, and simmer for 30 to 40 minutes. Stir occasionally to prevent sticking.
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Reviews More Reviews

Most Helpful Positive Review
Feb 15, 2008

This was simply one of the best venison recipes I've ever tried! My husband is a hunter and we have struggled for years trying to find a venison recipe that I liked. An added plus was that the leftovers were wonderful as well! Definately a "must try" for the hesitant hunter's wife!

Most Helpful Critical Review
Jan 13, 2010

I followed this to the t, except I used white wine like others suggested. Normally I love the flavor cooking with wine gives a meal, in this case, I dont know if cooking with tabasco could have given this dish flavor. I had some of the most incredible venison backstrap and unfortunately chose to cook it with this recipe. 20 minutes later I had a big pot of blannnnnndddddd, chewy, ruined meat, it honestly tasted worse than chuck. What is funny is I had a few pieces that didnt fit into the pan so I just tossed them on another one for a minute a side with some steak seasoning and they were incredible. Should have done that to all of them instead of wasting the last of my backstrap. Sorry but I would have give this a zero stars if possible

Jun 30, 2006

Was good and easy. Made the texture and taste of our old, frozen, elk tenderloin, not so bad. I cut the tenderloin up into thin slices and put them in 2 - 1 gallon plastic bags and pounded them with a hammer. I had to fry the steaks in batches since I had more pieces. (BTW...1 cup of flour was more than enough to coat all of the pieces and I ended up throwing a lot away). Didn't use ground bay leaves because we didn't have any and did not substitute it with anything else. Used canola oil instead of olive because I was out of olive oil. Used about 1 1/2 tbsp. of fresh, chopped garlic because we love it. Used 6 brown (also known as cremini or baby portabellas) mushrooms because we don't eat white domestic and I wish we had used more because personally I would have liked mushrooms in every bite. They tasted really good in this recipe. Thanks for the recipe. It's a nice change from the usual fried steak with cream gravy. I'll use it for beef and I'm sure it will taste even better! Also, the gravy was delicious with egg noodles instead of potatoes!

Dec 21, 2002

Almost perfect but I swapped white wine for beef broth and I thought the flavor was exceptional! White wine seems to go best with venison despite the rules. Using beef broth with venison runs contrary to my tastes.

Nov 15, 2006

This was terrific! I used a dry gravy mix instead of canned, swapped red wine for the milk, and used a whole package of fresh mushrooms. It was delicious with horseradish mashed potatoes and steamed green beans. Thanks for a great recipe!

Oct 08, 2006

This recipe was great. Instead of canned gravy, I made my own or used a dry mix. My family loves this and it has become a regular dish on our table.

May 19, 2004

Very good and well received by my family, even the kids! I made mine with cube steaks (although I would be interested to try it with venison someday if the "boys" went out hunting, or I was feeling extravagant enough to buy some.) I was a little leary of using canned gravy, but didn't have the time to add the extra step of making my own. However, the richness of the onion and mushroom gave it a very authentic flavor, you could still taste the "canniness" but not very much. I also would recommend to anyone trying this with cube steaks, simmer it for more like 2 hours as mine was still pretty tough after 1 hour. I'm planning on trying it in my slow cooker the next time I make it, and using canned consumme to make the gravy. All in all, an excellent dinner, I wouldn't serve it to company because it's not the prettiest presentation in the world, but around the table over a pile of mashed potatoes it really satisfied.

Jan 01, 2007

This was excellent. We also eat venison a couple times a week so are always on the lookout for good recipes and this is a definate keeper. Didnt use ground bay leaves-really who has that. But it was great without it.


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  • Calories
  • 424 kcal
  • 21%
  • Carbohydrates
  • 32.2 g
  • 10%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 32.1 g
  • 64%
  • Sodium
  • 498 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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