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Baked Chicken-Fried Steak with Mushroom Gravy

Baked Chicken-Fried Steak with Mushroom Gravy

  • Prep

    15 m
  • Cook

    1 h 20 m
  • Ready In

    1 h 35 m
CALICOCAT1959

CALICOCAT1959

Very easy and comforting autumn or winter steak and gravy dish. Serve with rice, wild rice, mashed potatoes, or noodles. Great on biscuits, as well.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 286 kcal
  • 14%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 18.3 g
  • 37%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 583 mg
  • 23%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
  2. Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
  3. Place 3 fried cube steaks in the bottom of the prepared baking dish. Sprinkle the steaks lightly with seasoned salt, garlic powder, and pepper, and scatter 1/3 cup of diced onions over the steaks. Layer the remaining 3 steaks on top, repeat the seasoning, and sprinkle with the rest of the onion.
  4. Pour the condensed soup in a bowl, and drain the juice from the canned mushrooms into the empty soup can. Pour in enough water to fill the can, and whisk the liquid and mushrooms into the soup. Pour the soup mixture over the layered steaks.
  5. Cover and bake for 30 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 30 to 45 minutes, until the onions are tender and the gravy is thick and bubbling.
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Reviews

terigirl1960
32

terigirl1960

5/25/2009

This was VERY good and I will definitely make it again! I pretty much followed the recipe exactly as written. You could change the soup used. I had cream of chicken, but any cream soup would work I'm sure. The thing that took the longest was the frying because my skillet would only hold two at a time, 5 min. per side, you do the math. When I fried this, I used Peanut Oil. I really prefer using Peanut Oil because it has a high heat tolerance, which means it doesn't spatter much, if at all. Make sure that when you make this, the oil is very hot! Just throw a pinch of flour in when you think it should be hot...the flour should pop and dance when it hits the oil. Once the frying is done, it's just assembly and it's easy. We served this with instant mashed potatoes and it was very good! My husband and son cleaned their plates and I had hardly any left over...in fact, it may be gone now as I speak. Thanks so much for the recipe! :)

Rocky Hill Gal
20

Rocky Hill Gal

9/11/2009

Yum! The process of baking the steaks in the oven makes the meat nicely tender. We love gravy, so I doubled it using a can of cream of chicken and a can of cream of mushroom soup. (The cream of chicken soup really does add a nice flavor.) We also adore mushrooms, so I sauteed a pound of fresh mushrooms to substitute for the canned mushrooms asked for in the recipe. I served this with greens and mashed potatoes and will make it again and again.

SubmarinersWife08
13

SubmarinersWife08

10/11/2010

This is delicious. Thank you so much for sharing! I made it exactly as is, since this was the first time making it. The only thing I did differently was added the onion into the gravy instead of just on top of the steaks and I also used chopped sirloin steaks instead of cube and laid them in a single layer in the baking dish instead of doubled. But either way this is a keeper and I will be making this again. I am even adding it to my every two week rotation! The gravy was perfect for my 5 chopped steaks, but if you like a lot of gravy I would double it. It was very flavorful and just simply amazing. My husband could not say enough good things about it and wanted to make sure I planned on making it again!

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