Chicken Fried Steak With Mushroom Gravy

Chicken Fried Steak With Mushroom Gravy

  • Prep Time: 5 mins
  • Total Time: 25 mins
  • Servings: 4

    • About This Recipe

    “The BEST chicken fried steak ever! I use this method for frying chicken as well, Enjoy with some veggies and fluffy mashed potatoes.”

    Ingredients

  • 4cube steaks
  • olive oil
  • salt and pepper
  • 1cupflour
  • 1cupItalian seasoned breadcrumbs
  • 1dashpaprika
  • 1tablespoonseasoned garlic salt
  • 1/3 cupgrated parmesan cheese
  • 1packagefresh sliced mushroom
  • 2 -3tablespoonsflour
  • 3cupsmilk( depending on amount of gravy desired)

    • Directions

  • Mix flour, breadcrumbs, parmesean cheese, and seasonings in a bowl.
  • Dip steaks into a small amount of milk and then dredge in the flour mixture.
  • Place 3-4 tablespoons of olive oil in frying pan over medium-high heat.
  • Cook steaks for 5 minutes on one side (cooking time depends on thickness of steak).
  • The juices from the steak might soak up the flour, so before you flip the steaks add some more of the flour mixture, patting it down with a spatula.
  • When brown, flip over and continue to cook for another 3 mintues (again cooking time varies).
  • When finished cooking, remove steaks and keep warm.
  • FOR GRAVY:.
  • Once steaks are finished cooking add a small amount of oil (most of oil, if not all, will have been used in cooking the steaks) and cook the mushrooms.
  • Add 1/4 water, salt&pepper, and continue cooking.
  • Make sure to get all of the scraps from the sides of the pan that the steaks left into the liquid you are cooking the mushrooms in.
  • When most of liquid is cooked off, sprinkle remaining flour over mushrooms and cook for 1 minute.
  • Add milk and cook until thickened to your liking.
  • Serve with mashed potatoes and enjoy!

    • Reviews

  • “This was absolutely delicious! Chicken Fried Steak is one of my husband’s favorite meals, and he devoured this! I cut the flour and breadcrumbs in 1/2 and had plenty to cover 4 steaks. The fresh mushrooms gave the dish a great flavor boost. The gravy was super! Thanks for a great recipe! Will make this again!”

  • “This was a real hit in our house, I used rump steak and only used 3/4 cup of flour and breadcrumbs. The steak was lovely and tender, loved the crisp outside, and the mushroom gravy was delicious. Thanks for posting.=)”

  • “Yummy! I made this as directed except that I cut everthing back for one serving. Simple and tasty comfort food. Thanks diamonds4heather. Made for Adopt A Tag 2009.”

  • “I have to admit, I’ve never had Chicken Fried Steak before. So, I have nothing authentic to compare this dish with. Having said that though, we really enjoyed it. I used buttermilk instead of the milk in the dredging process, as I needed to use some up. As with one reviewer, I also used some of the leftover breadcrumb/flour mixture for thickening. Delicious! :)”

  • “This was good stuff.I probably won’t make so often just because I try and limit my fat intake…but other than that it was great.I had ALOT of flour/bread crumb/parm cheese mixture left over…so I used that to thicken the gravy…no complaints there.I used homemade whole wheat breadcrumbs…so that soaked up some moisture…easy to remedy…just add more liquid.My husband LOVED it…we will make again, just not very often”

  • “In order to cut down on the fat, I sauteed some mushrooms and added them to fat free canned gravy from Von’s.Tasted fine.Still a little high in fat, but once in a while one has to blow the ol’ good sense diet just a bit.”

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