Baked Chicken-Fried Steak with Mushroom Gravy Recipe -
Baked Chicken-Fried Steak with Mushroom Gravy Recipe

Baked Chicken-Fried Steak with Mushroom Gravy

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 6 steaks with gravy Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 20 mins

    1 hr 35 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x12 inch baking dish. Place flour in a shallow dish. Dredge steaks in the flour to coat evenly.
  2. Heat peanut oil in a skillet over medium heat, and cook the steaks for about 5 to 8 minutes per side, until golden brown.
  3. 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.
  4. Pour the condensed soup in 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.
  5. 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.
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  • 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.

Reviews More Reviews

Most Helpful Positive Review
May 25, 2009

This was VERY good and I will definitely make it again! I pretty much followed the recipe exactly as written. You could change the soup used. I had cream of chicken, but any cream soup would work I'm sure. The thing that took the longest was the frying because my skillet would only hold two at a time, 5 min. per side, you do the math. When I fried this, I used Peanut Oil. I really prefer using Peanut Oil because it has a high heat tolerance, which means it doesn't spatter much, if at all. Make sure that when you make this, the oil is very hot! Just throw a pinch of flour in when you think it should be hot...the flour should pop and dance when it hits the oil. Once the frying is done, it's just assembly and it's easy. We served this with instant mashed potatoes and it was very good! My husband and son cleaned their plates and I had hardly any left fact, it may be gone now as I speak. Thanks so much for the recipe! :)

Most Helpful Critical Review
Sep 20, 2011

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

Sep 11, 2009

Yum! The process of baking the steaks in the oven makes the meat nicely tender. We love gravy, so I doubled it using a can of cream of chicken and a can of cream of mushroom soup. (The cream of chicken soup really does add a nice flavor.) We also adore mushrooms, so I sauteed a pound of fresh mushrooms to substitute for the canned mushrooms asked for in the recipe. I served this with greens and mashed potatoes and will make it again and again.

Oct 11, 2010

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!

Feb 03, 2011

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.

Sep 07, 2010

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.

Jan 21, 2010

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.

Jul 20, 2010

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...


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.9 g
  • 20%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 18.3 g
  • 37%
  • Sodium
  • 583 mg
  • 23%

* Percent Daily Values are based on a 2,000 calorie diet.

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