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Chicken Fried Steak with Mushroom Gravy

Chicken Fried Steak with Mushroom Gravy

Crispy, peppery chicken fried steak smothered in a silky mushroom-onion gravy. A stovetop comfort classic the whole table loves.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4

Ingredients
 

For the Steaks

  • 1.5 lb cube steaks (beef top round, tenderized)
  • 1.5 cup all-purpose flour for dredging
  • 1.5 tsp kosher salt for the flour mixture
  • 1 tsp black pepper for the flour mixture
  • 1.25 tsp paprika
  • 1 tsp garlic powder
  • 0.75 tsp onion powder
  • 0.5 tsp baking powder
  • 1.25 cup buttermilk
  • 2 large eggs
  • 1 tsp hot sauce optional

Mushroom Gravy

  • 2 tbsp unsalted butter
  • 8 oz cremini mushrooms, sliced
  • 0.5 cup yellow onion, finely chopped
  • 2 tsp minced garlic
  • 3 tbsp all-purpose flour for the gravy
  • 2 cup beef broth
  • 1 cup whole milk
  • 1.5 tsp Worcestershire sauce
  • 0.5 tsp fresh thyme leaves
  • 0.75 tsp kosher salt to taste
  • 0.5 tsp black pepper to taste

To Fry & Finish

  • 1.5 cup vegetable oil for frying
  • 2 tbsp chopped parsley for garnish

Instructions

Preparation Steps

  • Set a wire rack on a sheet pan. Warm oven to 200°F to keep steaks crisp.
  • Stir flour, salt, pepper, paprika, garlic powder, onion powder, and baking powder in a shallow dish.
  • Whisk buttermilk, eggs, and hot sauce in another bowl until smooth.
  • Pat cube steaks dry. Lightly season both sides with a pinch of salt and pepper.
  • Dredge steaks in seasoned flour, dip in buttermilk mixture, then coat again in flour. Press to adhere.
  • Rest coated steaks on the rack for 10 minutes so the crust sets.
  • Heat about 1/2 inch vegetable oil in a large skillet to 350°F over medium-high heat.
  • Fry steaks in batches 3–4 minutes per side until deeply golden. Transfer to rack; keep warm in the oven.
  • Pour off all but 2 tablespoons fat. Add butter. Sauté mushrooms and onion until browned, 6–8 minutes.
  • Stir in garlic and thyme for 30 seconds. Sprinkle flour over vegetables and cook 1 minute, stirring.
  • Whisk in beef broth and milk gradually. Simmer, stirring, until thick and silky, 4–6 minutes.
  • Stir in Worcestershire. Season gravy with salt and pepper to taste.
  • Serve steaks smothered with mushroom gravy. Garnish with parsley and enjoy hot.

Notes

Variation: Add a pinch of cayenne to the dredge for gentle heat. For extra richness, swap half the milk with heavy cream. To hold crispiness, keep fried steaks on a rack in a warm oven while making the gravy. Leftovers keep 3 days; reheat steaks in a 375°F oven until hot and rewarm gravy on the stovetop.
This recipe is an original creation inspired by classic Chicken Fried Steak with Mushroom Gravy flavors. All ingredient ratios and instructions are independently developed.