Country Fried Steak with Mushroom Gravy

5 from 2 votes

Country Fried Steak with Mushroom Gravy

This country fried steak with brown gravy and mushrooms is comforting skillet dinner made with tender cube steak coated in seasoned flour and pan fried until golden. The savory mushroom gravy adds rich flavor that turns this old fashioned meal into a satisfying weeknight dinner.

Course Dinner, Main Dish

Cuisine American, Comfort Food

Keyword Beef recipes, Country Fried Steak, Country Fried Steak with Brown Gravy, Country Fried Steak with Mushroom Gravy, diner style country fried steak, Old fashioned cube steak dinner, weeknight comfort meal

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 412kcal

Author Shelby Law Ruttan

Equipment

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.

Nutrition