Chicken Fried Steak with Mushroom Gravy
Crispy, golden-fried cube steaks baked in a savory mushroom gravy with onions, creating a hearty comfort food classic perfect for family dinners.
8 Servings
Ingredients
For the Steak:
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 cup all-purpose flour
- ⅓ cup finely diced onion
- 6 cube steaks approximately 4 ounces each
- ¼ cup peanut oil for frying
For the Gravy:
- 10 ounces low-sodium beef broth
- ⅛ cup water
- 1 tablespoon cornstarch
- 1 cup finely chopped canned mushrooms including juice from can
Instructions
Preheat and Prepare Dish
- Preheat the oven to 350°F (175°C). Lightly coat the bottom of a 9x13-inch baking dish with nonstick cooking spray.
Dredge the Steaks
- Place the flour in a shallow dish. Dredge each cube steak in the flour, ensuring both sides are evenly coated.
Pan-Fry the Steaks
- Heat peanut oil in a large skillet over medium heat. Fry each steak for 5–8 minutes per side, or until golden brown. Transfer three steaks to the prepared baking dish. Sprinkle with half of the black pepper, onion powder, seasoning salt, and half of the diced onion. Repeat the process with the remaining steaks, seasonings, and onions.
Prepare the Gravy
- In a small saucepan, combine the mushroom juice and beef broth. Bring to a boil over medium-high heat. In a separate cup, mix the cornstarch and water until smooth. Gradually whisk the cornstarch mixture into the boiling broth. Continue whisking until the gravy begins to thicken. Remove from heat and stir in the chopped mushrooms.
Bake the Dish
- Pour the prepared gravy evenly over the layered steaks in the baking dish. Cover the dish with aluminum foil and bake for 30 minutes. Reduce the oven temperature to 300°F (150°C) and continue baking for an additional 20 minutes, or until the onions are tender and the gravy is bubbling.
Serve
- Remove from the oven and allow to rest for several minutes before serving. Serve hot with your choice of sides.
Notes
To make this recipe gluten-free, replace the all-purpose flour with a certified gluten-free flour blend suitable for dredging. Ensure the beef broth and seasoning salt are also certified gluten-free, as some may contain gluten additives.