Prep Time: 15 mins | Cook Time: 1 hr 20 mins | Total Time: 1 hr 35 mins | Yield: 6 Servings
This baked chicken-fried steak with mushroom gravy is one of my top favourite chicken meals. I serve this over rice with any of my preferred side sides from steamed/roasted veggies, corn, or mashed potatoes. Enjoy a very comforting meal with this easy recipe that you can prep in fifteen minutes.
Ingredients
6 (4 oz.) cube steaks
1 cup peanut or vegetable oil, for frying
⅔ cup finely diced onion
1 (10.75 oz.) can of condensed cream of chicken soup
1 pinch garlic powder, or to taste
½ (10.75 oz.) can water, or as needed
2 (4.5 oz.) cans sliced mushrooms with juice
1 cup all-purpose flour
1 pinch seasoned salt, or to taste
1 pinch black pepper, or to taste
HOW TO MAKE BAKED CHICKEN-FRIED STEAK WITH MUSHROOM GRAVY
Step 1: Ready the oven and preheat it to 350 degrees F or 175 degrees C. Grease a 9 x 12-inch baking dish using a cooking spray. Then, sprinkle a shallow dish with flour.
Step 2: Into the shallow dish, add the steaks and toss with flour, then shake the excess off.
Step 3: Heat the peanut oil in a skillet over medium heat. Once the oil is hot, add the steaks to the skillet and sear both sides for about 5 minutes or until brown.
Step 4: To the bottom of the prepared baking dish, arrange 3 fried steaks and season with garlic powder, salt, and pepper. Over the steaks, scatter 1/3 cup onion slices. Repeat for the remaining ingredients.
Step 5: Into a mixing bowl, add the condensed milk. Then, add the drained mushroom and mix well. Evenly pour this over the steak and onions.
Step 6: Place in the preheated oven and bake for about 30 minutes, covered. Then, adjust the oven temperature to 300 degrees F and continue baking for 30 minutes more or until the gravy has thickened.
Nutrition Info:
Calories: 285.8 | Protein: 18.3g37 % | Carbohydrates: 23.6g8 % | Dietary Fiber: 1.9g8 % | Sugars: 1.9g | Fat: 12.9g20 % | Saturated Fat: 3.6g18 % | Cholesterol: 31.9mg11 % | Vitamin A Iu: 103.5IU2 % | Niacin Equivalents: 5mg39 % | Vitamin B6: 0.3mg16 % | Vitamin C: 1.4mg2 % | Folate: 52.1mcg13 % | Calcium: 24.4mg2 % | Iron: 3.2mg18 % | Magnesium: 28.6mg10 % | Potassium: 331mg9 % | Sodium: 583.1mg23 % | Thiamin: 0.3mg27 % | Calories From Fat: 116.1
Ingredients
- 6 (4 oz.) cube steaks
- 1 cup peanut or vegetable oil, for frying
- ⅔ cup finely diced onion
- 1 (10.75 oz.) can of condensed cream of chicken soup
- 1 pinch garlic powder, or to taste
- ½ (10.75 oz.) can water, or as needed
- 2 (4.5 oz.) cans sliced mushrooms with juice
- 1 cup all-purpose flour
- 1 pinch seasoned salt, or to taste
- 1 pinch black pepper, or to taste
Instructions
Step 1: Ready the oven and preheat it to 350 degrees F or 175 degrees C. Grease a 9 x 12-inch baking dish using a cooking spray. Then, sprinkle a shallow dish with flour.
Step 2: Into the shallow dish, add the steaks and toss with flour, then shake the excess off.
Step 3: Heat the peanut oil in a skillet over medium heat. Once the oil is hot, add the steaks to the skillet and sear both sides for about 5 minutes or until brown.
Step 4: To the bottom of the prepared baking dish, arrange 3 fried steaks and season with garlic powder, salt, and pepper. Over the steaks, scatter 1/3 cup onion slices. Repeat for the remaining ingredients.
Step 5: Into a mixing bowl, add the condensed milk. Then, add the drained mushroom and mix well. Evenly pour this over the steak and onions.
Step 6: Place in the preheated oven and bake for about 30 minutes, covered. Then, adjust the oven temperature to 300 degrees F and continue baking for 30 minutes more or until the gravy has thickened.
