Country Fried Steak with Mushroom Gravy is a comforting skillet dinner made with tender cube steak that's lightly breaded, pan fried, and served with a rich mushroom gravy. It's the kind of old fashioned meal that brings a little comfort to the table any night of the week.
I grew up loving simple steak dinners like this, especially when they came with a generous spoonful of gravy. This recipe reminds me of the kind of hearty, home cooked meals that feel right at home beside dishes like my mashed potatoes or skillet cornbread.
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Why You'll Love Country Fried Steak with Mushroom Gravy
Simple ingredients: everything in this recipe is easy to find and budget friendly, making it perfect for a weeknight comfort meal.
Classic flavor: the seasoned breading and savory mushroom gravy bring classic country fried steak flavor to the table.
Skillet cooking: everything cooks in one skillet, which means less cleanup and a dinner that comes together quickly.
Hearty dinner: this old fashioned cube steak recipe is satisfying and perfect for when you want something warm and comforting.
Key Ingredients for Mushroom Gravy Steak
See the recipe card below for a full list of ingredients and instructions.
- Cube steak: tenderized sirloin cube steaks cook quickly and become extra tender when pan fried.
- All purpose flour: used for both the seasoned breading and to thicken the mushroom gravy.
- Eggs and milk: help the seasoned flour coating stick to the steak before frying.
- Paprika: adds warm color and flavor to the breading.
- Garlic and onion powder: give the coating a savory base flavor.
- Black pepper with optional cayenne pepper: adds a little bite that pairs nicely with beef.
- Mushrooms: add hearty flavor and texture to the gravy.
- Beef broth: creates a savory base for the mushroom gravy.
- Milk: gives the gravy a creamy texture.
Ingredient Substitutions
- 2% Milk: works just as well in place of whole milk in both the breading and the gravy.
- Cremini mushrooms: use these instead of white mushrooms for a slightly deeper mushroom flavor.
- Chicken broth: can be used in place of beef broth if that's what you have on hand.
Variations on Country Fried Steak with Mushroom Gravy
- Onion Gravy Version: skip the mushrooms and saute sliced onions in the skillet before making the gravy.
- Spicy Country Fried Steak: increase the cayenne pepper and add a dash of hot sauce to the gravy.
- Buttermilk breading: replace the milk in the egg mixture with buttermilk for a slightly tangy flavor.
Tips for the Best Country Fried Steak
- Season well: the seasoned flour is where most of the flavor comes from, so don't skip the paprika and garlic powder.
- Rest the coating: after breading the steaks, let them sit for about 5 minutes before cooking. This helps the coating stick better and creates a crispier crust.
- Don't crowd the pan: cook the steaks in batches if necessary so they brown properly instead of steaming.
How to Store and Reheat
Store leftover country fried steak and mushroom gravy in an airtight container in the refrigerate for up to 3 days.
Reheat gently in a skillet over medium low heat with a small splash of broth or milk to loosen the gravy. You can also reheat in the microwave in short intervals, stirring the gravy between each one.
Serve With...
Serve this Country Fried Steak with Mushroom Gravy alongside classic comfort food sides. It's especially good with my Garlic Chive Mashed Potatoes, which soakes up every bit of the gravy. A side of buttery Honey Glazed Carrots or Air Fried Asparagus will complete the dish.
More Recipes You'll Love
If you enjoy hearty comfort food dinners like this one, you might also like my Braised Pork Chops with Country Gravy that comes out tender and juicy. For a vegetarian comfort meal, try these Vegetarian Chicken Fried Steaks! And, my Chipped Beef Gravy is another old fashioned comfort food that makes an easy weekend brunch or weeknight dinner.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
📖 Recipe
Country Fried Steak with Mushroom Gravy
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Ingredients
For the steak
- ⅓ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 pinch cayenne pepper (optional)
- 3 tablespoons milk
- 2 large eggs
- 1 pound sirloin cubed steaks
- 1 tablespoon vegetable oil
For the gravy:
- 1⅓ cups milk
- 2 cups mushrooms quartered
- 2½ tablespoons all-purpose flour
- ¼ teaspoon salt
- 14 ounces beef broth
Instructions
Bread the steak:
- In a shallow bowl combine: flour, onion powder, garlic powder, paprika, salt, black pepper, and cayenne (if using).
- In another shallow dish, whisk together the milk and eggs.
- Dip each cube steak into the egg mixture, allowing excess to drip off. Dredge the steak in the seasoned flour mixture, pressing lightly so the coating sticks. Shake off excess flour.
- Set the breaded steaks aside while heating the skillet.
Cook the steaks
- Heat vegetable oil in a large skillet over medium-high heat.
- Add the breaded cube steaks and cook 3-4 minutes per side, until golden brown and cooked through.
- Transfer steaks to a wire rack set over a baking sheet to keep warm while preparing the gravy.
Make the Mushroom Gravy
- Using the same skillet, reduce heat to medium.
- Add the mushrooms and cook 4-5 minutes, stirring occasionally, until they begin to brown and release their moisture.
- Sprinkle the flour over the mushrooms and cook 1 minute, stirring constantly to remove the raw flour taste.
- Gradually whisk in the milk and beef broth, stirring to combine.
- Bring the mixture to a gentle simmer and cook 3-5 minutes, until the gravy thickens. Season with salt and additional pepper to taste.
- To serve, spoon ⅓ cup gravy over steaks.
Elizabeth says
There is also a meat cuber named "Fast Cutlet Maker" that smash the meat lobes and form clear squared pattern on it. Its popular in Poland.
Shelby says
Hi Elizabeth, that's pretty cool, I'll have to see if I can find one!
Sandra says
I made this recipe last night. However, I feel that something was left out of the instructions. In the ingredients for the gravy it calls for 1-1/3 cup fat free milk. But, in the directions, it does not say to add milk to the gravy. I put the milk in with everything thing else but it turned out very thin. I added more flour, which helped, but not a whole lot. Can you tell me if there is anything else I can do to thicken the gravy up?
Shelby says
Hi Sandra, The milk goes in after you add the flour and broth. I had inadvertently typed broth instead of milk and have updated the recipe to reflect this. My apologies! As for the gravy not thickening up, adding more flour should help. I like to mix flour with some water (whisked until no lumps) then whisk it into the gravy. I'd start with about a tablespoon of flour to about 2 tablespoons water. That should help. Another alternative is to use cornstarch instead of flour.
Anonymous says
Just one question when do you add the 11/3 cups of milk for the gravy instructions?
Jackson says
I'm looking at this just before bedtime and suddenly I am starving. I need a big ol plate of this immediately!
Deeba PAB says
Nom Nom...looks finger licking good. I like Grumpy. He's got good taste!
marla says
I can see why he would love this one!! Looks awesome with that mushroom sauce 🙂
Cookin' Canuck says
This is comfort! I could happily eat that mushroom gravy with a spoon.
Maria says
Extra mushrooms for me:)
Cajun Chef Ryan says
Country Fried Steak with Cream Gravy and mashed potatoes was always a popular menu item on our rotation specials menu. Sold out every time too!
This Cooking Light version looks like a very good way to enjoy the same with a healthier bent!
Bon appetit!
CCR
=:~)