Chicken Fried Steak with Mushroom Gravy
This Chicken Fried Steak with Mushroom Gravy features tender cube steaks, seasoned flour coating, soft onions, and a rich mushroom gravy baked until hot and comforting. It is a hearty, homestyle meal perfect for family dinners.
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Servings: 8
Ingredients
For the Steaks
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
- 1 cup all-purpose flour
- 1/3 cup finely diced onion
- 6 cube steaks 4 ounces each
- 1/4 cup peanut oil for frying
For the Mushroom Gravy
- 10 ounces low-sodium beef broth
- 1/8 cup water
- 1 tablespoon cornstarch
- 1 cup finely chopped mushrooms with juice from the can
Instructions
Preheat the oven.
- Preheat the oven to 350°F. Lightly coat the bottom of a 9 x 13-inch baking dish with cooking spray.
Prepare the flour mixture.
- In a shallow dish, combine the flour, black pepper, onion powder, and seasoning salt. Stir until evenly blended.
Dredge the steaks.
- Coat each cube steak thoroughly in the seasoned flour mixture, ensuring both sides are evenly covered. Shake off any excess flour.
Brown the steaks.
- Heat a small amount of peanut oil in a skillet over medium heat. Cook each steak for 5 to 8 minutes per side, or until lightly browned.
Layer the steaks in the baking dish.
- Arrange three browned cube steaks in the prepared baking dish. Sprinkle a portion of the diced onion over the steaks. Repeat with the remaining three steaks and the rest of the diced onion.
Prepare the gravy base.
- In a small saucepan, combine the beef broth and the juice from the mushrooms. Bring the mixture to a boil over medium heat.
Thicken the gravy.
- In a small bowl, whisk together the water and cornstarch until smooth. Gradually whisk this mixture into the boiling broth. Continue stirring until the gravy begins to thicken.
Add the mushrooms.
- Remove the saucepan from the heat and stir in the chopped mushrooms until evenly incorporated.
Assemble the dish.
- Pour the mushroom gravy evenly over the layered steaks in the baking dish.
Bake covered.
- Cover the baking dish tightly with aluminum foil and bake for 30 minutes.
Reduce the temperature and continue baking.
- Lower the oven temperature to 300°F and bake for an additional 20 minutes, or until the onions are tender and the gravy is bubbling.
Serve.
- Remove from the oven and allow the dish to rest briefly before serving. Spoon the mushroom gravy over the steaks when plating.
Notes
To make this recipe gluten free, replace the all-purpose flour with a gluten-free flour blend that is suitable for dredging and frying. Also verify that the seasoning salt, beef broth, cornstarch, and canned mushrooms are certified gluten free, as some packaged products may contain additives or be subject to cross-contact. If preparing this dish in a shared kitchen, use clean cookware, utensils, and surfaces to prevent gluten contamination.