Description
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.
Ingredients
- 1 cup all-purpose flour
- 6 (4 ounce) cube steaks
- 1 cup peanut or vegetable oil, for frying
- 1 pinch seasoned salt, or to taste
- 1 pinch garlic powder, or to taste
- 1 pinch black pepper, or to taste
- ⅔ cup finely diced onion
- 1 (10.75 ounce) can condensed cream of chicken soup
- 2 (4.5 ounce) cans sliced mushrooms with juice
- ½ (10.75 ounce) can water, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×12-inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
- Heat peanut oil in a skillet over medium heat
- and cook the steaks for about 5 to 8 minutes per side
- until golden brown.
- 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.
- Pour the condensed soup into 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.
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 35 mins
Servings: 6