TOTAL TIME: Prep: 15 min. Cook: 4-1/2 hours
MAKES: 4 servings


  • 1 pound beef top round steak, trimmed
  • 1 tablespoon canola oil
  • 1-1/2 cups water
  • 1 can (8 ounces) tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1/4 cup cold water
  • Hot cooked rice or mashed potatoes

Nutritional Facts

1 each: 204 calories, 7g fat (2g saturated fat), 64mg cholesterol, 588mg sodium, 7g carbohydrate (1g sugars, 1g fiber), 27g protein.


  1. Cut beef into bite-size pieces; brown in oil in a skillet. Transfer to a 1-1/2-qt. slow cooker. Cover with water; add tomato sauce and seasonings. Cover and cook on low for 8 hours, or on high for 4 hours, or until meat is tender.
  2. In a small bowl, combine flour and cold water until smooth; stir into liquid in slow cooker. Cover and cook on high 30 minutes longer or until gravy is thickened. Serve with rice or potatoes. Yield: 4 servings.
Originally published as Steak 'n' Gravy in Taste of Home October/November 1996, p45

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Kris Countryman User ID: 1858674 13095
Reviewed Apr. 24, 2013

"This was very tender and tasty. easy to prepare. I skipped the garlic powder and tossed in a few onions instead."

trudypost User ID: 1076954 41619
Reviewed Jul. 12, 2009

"Mmmm good stuff,I like it better without the cumin though."

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