Recipe by Chef LMJ
This isn't your basic restaurant Country Fried Steak, some people might call it Salisbury Steak, but we've always referred to it as Country Fried Steak and Gravy. This recipe is passed down from my mother and is a great comfort food. I learned how to make it by watching her over the years, we never use measuring cups or spoons so this is my best guess, add more or less to get it just the way your family likes it. It's perfect served with mashed potatoes or rice, and a nice roll or biscuit. Great as left overs, so you might want to double up on the recipe.
- 1 lb cubed steak
- flour (for dusting)
- 2 tablespoons oil
- 1 (1 1/4 ounce) packet onion soup mix or 1 onion, chopped
- 1 cup of fresh sliced mushrooms
- 2 (10 1/2 ounce) cans cream of mushroom soup
Directions See How It's Made
- Dredge each piece of cubed steak in the flour and brown in oil.
- Place the browned meat in a separate pot (like a soup pot), turned to medium heat.
- Sprinkle soup mix or fresh onion over the top of the meat.
- Sprinkle sliced mushrooms over onion.
- Spoon cream of mushroom soup over the top of everything.
- Do Not Stir! You can use a fork to slide the meat around to keep from sticking. After about 5 minutes, turn heat down to medium/low and cover.
- Cook for 10 to 15 minutes, and again, don't stir the pot, but use a fork to move the meat around a little.
- Continue to cook on low for another 10 minutes or longer. If the gravy is too thick at this point, you can thin it with a splash of milk or water.