Cube steaks, flour, onions, mushrooms, beef broth, and seasonings come together for crispy Chicken Fried Steak with creamy mushroom gravy.

So here’s the truth — this whole Chicken Fried Steak with Mushroom Gravy thing started as a “let’s just get dinner on the table” situation. You know those nights when you’ve got meat thawing on the counter, you’re already tired, and you just want something that feels like real food without pulling out five different pots? Yeah, it was one of those.

I had a pack of cube steaks I’d bought because they were on sale — and let’s be honest, I buy cube steak the way some people buy throw pillows. Impulse. Regret. Redemption. My first thought was just to fry them up quick, maybe toss together a side salad and call it good. But then, in the middle of flouring the first steak, I thought about my grandma. She made chicken fried steak that could stop a conversation mid-sentence. The smell alone could lure you out of your room no matter how sulky you were feeling.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

And then I saw the can of mushrooms in the pantry. Normally they’d end up in something else — pasta, maybe — but that night I thought, what if they went in the gravy? Honestly, I didn’t know if it would work, but when has that ever stopped me? By the time the gravy was done, the kitchen smelled like Sunday lunch at a small-town diner, the kind where everybody knows the waitress by name and the coffee is always just a little too strong.

When I put the platter on the table, I barely had time to grab my fork before hands were reaching for seconds. My family didn’t just like it — they looked at me like, yeah, you’re making this again. And now? It’s one of those recipes I get asked for before we’ve even finished eating.

Here’s a quick peek at what’s inside:

Why You’ll Love This Chicken Fried Steak with Mushroom Gravy Recipe?

I could give you the obvious reasons — crispy golden steak, rich mushroom gravy, the kind of flavor that makes you sigh a little without realizing it — but here’s the thing: this is comfort food with character. The crust has that perfect crunch when you cut in, but it’s not dry. The gravy? It’s not just sauce — it’s a warm, savory blanket that makes everything on your plate taste better.

And the best part? It’s not fussy. You fry, you layer, you pour gravy, you bake. That’s it. No “whisk over a double boiler until your arm falls off” kind of cooking. Plus, it’s one of those meals that feels like it belongs in every season — warm in the winter, hearty in the fall, and just indulgent enough for when you need a pick-me-up in spring or summer.

Ingredient Notes:

I’ll walk you through why each thing here matters — because they all pull their weight.

Cube Steaks – Budget-friendly, already tenderized, and begging to be fried.
All-Purpose Flour – For dredging. Think of it as the foundation of your crunch.
Black Pepper, Onion Powder, Seasoning Salt – Not overcomplicated, just right.
Onion – Bakes into sweetness that you don’t get if you just toss them in raw at the end.
Peanut Oil – My frying oil of choice here. Stays hot, adds a tiny nutty note, doesn’t overwhelm the steak.
Beef Broth – Gives the gravy that “been simmering all day” depth without actually taking all day.
Canned Mushrooms & Their Juice – Flavor boosters. And yes, you’re using the juice — it’s liquid gold for gravy.
Cornstarch & Water – Because nobody likes runny gravy.

How To Make Chicken Fried Steak with Mushroom Gravy?

First things first, preheat your oven to 350°F and grease your baking dish. If you’ve ever had to scrape baked-on gravy out of a pan, you know why this step matters.
Pour flour into a shallow dish and dredge each cube steak until coated. Don’t skip corners — that flour is going to become your crust.
Heat a little peanut oil in a skillet over medium heat. Fry each steak 5–8 minutes per side, just until golden. You’re not cooking them all the way — think of this as their pre-game warmup.
Lay three steaks in your baking dish. Sprinkle with pepper, onion powder, seasoning salt, and one-third of your onions. Repeat with the other steaks and onions.
Now the gravy: pour the mushroom juice and beef broth into a small saucepan and bring it to a boil. Stir together cornstarch and water in a separate cup, then whisk it into the broth. Keep whisking until it thickens. Stir in the mushrooms.
Pour that over the steaks. Cover with foil and bake for 30 minutes. Drop the heat to 300°F, bake another 20 minutes, and when you pull that foil off — oh man. The onions will be soft, the gravy will be bubbling, and the crust will be perfectly cozy under it all.

Storage Options:

If you have leftovers — big if — store them in an airtight container in the fridge for up to 3 days. Reheat gently in the oven so the crust wakes back up a little. You can freeze it, but don’t expect the crust to survive perfectly. Still good, just softer.

Variations and Substitutions:

Feeling like changing it up?

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Swap cube steak for pork cutlets for a different kind of comfort.
Add paprika or garlic powder to the flour for more punch.
Use fresh mushrooms if you’ve got them — sauté them first so they don’t water down the gravy.
Switch the beef broth for chicken broth if you want it lighter (though honestly, beef feels right here).

What to Serve with Chicken Fried Steak with Mushroom Gravy?

This Chicken Fried Steak with Mushroom Gravy belongs with:

Mashed Potatoes — for obvious, gravy-related reasons.
Green Beans — for balance, or at least the illusion of it.
Cornbread — because wiping the plate clean with bread is just good manners.
Coleslaw — for crunch and a little tang to cut the richness.

Frequently Asked Questions:

Can I make it ahead?
Yep. Fry the steaks, assemble, and refrigerate. Bake when you’re ready.

Do I have to use peanut oil?
Nope, but it’s worth it if you have it. Canola or vegetable oil works fine.

Can I use fresh mushrooms instead of canned?
Absolutely — just cook them down first.

There’s something about this dish that feels like a hug you can eat. It’s messy in the best way, unapologetically hearty, and just a little bit nostalgic. If you make it, I’d love to know if your gravy steals the show the way mine did.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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