baked chicken-fried steaks in the oven! Steak and gravy is a simple and hearty fall or winter dinner. Serve alongside noodles, mashed potatoes, wild rice, or rice. also fantastic on biscuits.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 20 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 6 |
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.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 32 mg |
| Dietary Fiber | 2 g |
| Protein | 18 g |
| Saturated Fat | 4 g |
| Sodium | 583 mg |
| Sugars | 2 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This is the only way to get cubed steaks tender, bake in oven. A few changes: after browning meat I cooked onions in left-over drippings (used oil and butter, not p-nut oil), added fresh mushrooms to soften then added a packet of brown gravy mix, one can soup and two cups water. Heated to boiling and pour over steaks then placed in oven. If you use low fat low sodium soup, gravy won’t taste salty.
Used mushroom soup, that’s all I could taste.
For those of us that eat venison I used venison cube steak. Used cream of mushroom since that is what I had on hand. Very tasty & tender. Just a different way of making it instead of traditional brown gravy.
The kids love it…the cube was so tender…I followed the recipe and add to it a bit…I used some crushed stuffing crumbs as plus the flour – it was awesome! Made so much – have enough for dinner tomorrow!
I made this a few nights ago & it was pretty good. I don’t eat onions, but don’t mind the flavor. I added dried onion flakes n cut back on the cooking time. It was good. Even my way 2 picky eater 4 yr old son liked it. Next time I will double gravy.
made recipe as stated-Its fast to make & the cubed steak is tender but the recipe really lacks flavor-think i’ll try another recipe.
Waaaayy too salty for me. Followed recipe to a “T”. My son & bf loved it. I did not. I will make this again, but I will tweak it more for my tastes
Very good, but needed more seasoning. Gravy not real thick. Excellent with rice.
Ienjoyed this recipe. however my son says he prefers chicken fried steak. I will be making this recipe again.
this was really good and we will have it again the only thing i changed was that i made it in the crock pot, cooked for about 8 hours and i also did not add any extra water to the soup mix, just what the mushrooms were in
The sauce was good so overall i will give the recipe a good rating bc the meat was very tender. But, my family generally is not a fan of cubbed steak but i wanted to give it a try bc this recipe looked good. Any cubbed steak lover will enjoy this recipe.
Only ingredient difference was I added skim milk in place of the water called for. Baked at either 350 or 330 covered the entire time. Paired with “carnation creamy cheesy mashed potatoes”. Awesome dinner that we enjoyed.
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!
This was an excellent recipe for chicken fried steak! We love plenty of gravy so I tripled the soup and added 2 cans of water/juice from the mushrooms. Instead of layering and sprinkling with diced onion, I put the steak in a single layer and covered it with thinly sliced onion. I served it with cooked egg noodles, which I served with the gravy as well. I baked the chicken fried steak covered for the first 15 minutes at 350 and dropped the temp to 300 and baked for an additional 45 minutes as the recipe indicates. When I lifted the cover, the gravy was not bubbling. So, I took the lid off, turned the oven back up to 350 and baked it for an additional 30 minutes. The gravy bubbled and thickened. I would recommend cooking it uncovered before serving. The meat was tender and the gravy delicious.
I made this recipe but instead of baking the steak I made it in the crock pot! Very tender and tasty! My family loves it…
I’m glad I made your recipe, so is my family. Everyone thought it was very tasty and I thank you.
this was similar to a crockpot recipe I make. I thought it was a little bland though. I may make it again but I would definitly change some stuff around.
This is excellent. I modified it slightly by using fresh rather than canned mushrooms and only baked it for 45 minutes.
I thought it was wonderful and the gravy was full of flavor. My husband liked the steak, but not the gravy. Def. cook again.
Very good recipe except I used 2 cans of cream of mushroom soup instead of cream of chicken and canned mushrooms. Even my 2 yr old asked for seconds on this. Will make again.
Good. I would make this again. I didnt have any cans of mushroom on hand. And I really like lots of gravy with my meat. So, I used one can of cream of chicken and one can of cream of mushroom. Mixed those together and added some fresh mushrooms I had. Turned out very well and the meat was tender. The gravy had lots of flavor so I think next time I will omit seasoning the meat.