This Steak with Red Gravy is an old-fashioned comfort food dish that holds a special place in my heart. This is a recipe my Mom prepared for us growing up, and it was always one of the most requested meals at our table.
You will not believe the gravy is made entirely from ketchup. It simmers low and slow with the steak until it transforms into a savory, rich, and flavorful sauce that tastes nothing like ketchup. This is a steak recipe that has truly stood the test of time.
Why You Will Love This Steak with Red Gravy Recipe
- Old-Fashioned Family Favorite – A nostalgic dish passed down for generations, perfect for anyone who loves traditional comfort food.
- Tender Beef Stew Style – Simmering makes the steak fork-tender and full of flavor.
- Easy Pantry Ingredients – Made with simple ingredients like ketchup, onions, and steak.
- Budget-Friendly Meal – Round steak or ribeye can stretch into multiple servings with the hearty gravy.
- Great Over Rice or Potatoes – Serve this steak with red gravy with mashed potatoes, rice, or noodles for a full dinner.
Ingredient Substitutions
- Steak – Substitute sirloin, chuck, or even cube steak, if you prefer.
- Onion – Yellow onions or sweet Vidalia onions work just as well.
- Olive Oil – Canola oil, vegetable oil, or beef drippings can be used.
- Flour – Cornstarch can be used as a dredge substitute.
- Ketchup – Use tomato sauce with 2 tablespoons brown sugar for a less tangy option.
How to Prepare Steak with Red Gravy
- Trim the fat from the steak and cut into 3–4 inch pieces.
- Season the steak on all sides with salt, pepper, and garlic powder.
- Dredge each piece lightly in flour.
- Heat the olive oil in a deep pot over medium-high heat.
- Sear the steak on all sides until a crust forms. Do not overcrowd the pot—work in batches if needed. Remove the seared steak and set aside.
- Add the onions to the same pot and cook for 2 minutes until just softened.
- Stir in the ketchup and water, scraping up any browned bits.
- Nestle the seared steak back into the pot with its juices.
- Partially cover and simmer over low heat (stir often), until the steak is fork-tender, about 1 1/2 – 2 hours.
How to Serve and Store
- Serve this steak with red gravy over rice, homemade mashed potatoes, buttered noodles, or even crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of water if needed to loosen the gravy.
- This dish also freezes well for up to 2 months.
Frequently Asked Questions
- Can I use a slow cooker? Yes! Brown the steak and onions first, then transfer everything to the slow cooker. Cook on low for 6–7 hours.
- Does it really taste like ketchup? Not at all! The ketchup transforms into a deep, savory, slightly tangy gravy that tastes nothing like bottled ketchup.
- Can I make this ahead of time? Yes, it tastes even better the next day as the flavors continue to meld.
- What sides go best with this dish? Mashed potatoes, buttered noodles, white rice, or roasted vegetables are all classic pairings.
More Steak with Gravy Recipes to Love
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Steak with Red Gravy
- Total Time: 2 hours, 5 minutes
- Yield: 4 to 6 servings 1x
Description
Steak with Red Gravy is a budget-friendly, comfort food dinner made with tender steak simmered in a rich ketchup-based gravy.
Ingredients
- 1 1/2 – 2 pounds round steak or ribeye
- 1 white onion, sliced thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons flour
- 4 cups ketchup
- 1 1/2 cups water
- Fresh chopped parsley, for garnish
Instructions
- Trim the fat from the steak and cut into 3–4 inch pieces.
- Season the steak on all sides with salt, pepper, and garlic powder.
- Dredge each piece lightly in flour.
- Heat the olive oil in a deep pot over medium-high heat.
- Sear the steak on all sides until a crust forms. Do not overcrowd the pot—work in batches if needed. Remove the seared steak and set aside.
- Add the onions to the same pot and cook for 2 minutes until just softened.
- Stir in the ketchup and water, scraping up any browned bits.
- Nestle the seared steak back into the pot with its juices.
- Partially cover and simmer over low heat until the steak is fork-tender, about 1 1/2 – 2 hours.
- Stir often to ensure nothing is sticking to the bottom.
- Garnish with fresh chopped parsley before serving.
- ENJOY!
Notes
- Do not skip the searing—it builds flavor for the gravy.
- Adjust the gravy thickness by adding more water, if needed.
- For extra richness, add a tablespoon of Worcestershire sauce or a splash of red wine.
- If using ribeye, shorten the cooking time slightly as it is more tender than round steak.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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