Baked Chicken-Fried Steak with Mushroom Gravy Recipe Reviews - (Pg. 3)
Reviewed: 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.
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Photo by Rocky Hill Gal

Cooking Level: Intermediate

Home Town: San Rafael, California, USA
Living In: Davis, California, USA
Reviewed: May 23, 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! :)
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32 users found this review helpful


Cooking Level: Expert

Home Town: Iowa City, Iowa, USA
Living In: The Colony, Texas, USA

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