Country Fried Steak Casserole

Fried cubed steak pieces smothered in onions and a rich brown soup-based gravy!!!

• Ready In: 1 hr 35 mins
• Serves: 4-6

Ingredients

• 2  lbs  beef cube steaks
•  cooking oil
• 2 (10 1/2ounce) cans  cream of mushroom soup
•  equal parts water
• 1  tablespoon  kikkomans soy sauce
• 1  tablespoon Lea & Perrins Worcestershire Sauce
• 1 -2  onion, sliced in discs 1/2 inch thick
•  flour
•  salt
•  pepper
•  garlic powder

Directions

1. Heat about 1/2 inch of cooking oil in cast iron skillet. Bring to about 350 degrees.
2. Preheat oven to 375 degrees
3. Cut large cube steak pieces into fist size pieces about 4x5". Season both sides with salt, pepper and garlic powder. Dredge all pieces in about 2 cups of white flour (all purpose or self rising). Take a large zip loc or paper bag and put flour in it. Put a few pieces of the steak in at a time and shake to thoroughly coat. Shake off excess.
4. Place a few pieces in the heated oil at a time, don't crowd. Fry for about 5 minutes each side until dark golden brown. Drain on paper towels. Repeat until all steak pieces are fried.
5. In large casserole empty both soup cans. Add two cans of water or to desired consistency and whisk together. Add soy and worcestireshire sauce and combine. Place all fried steak pieces in casserole submerging in the soup. On top, place all sliced onion pieces. Cover casserole and place in oven. Cook for about 1 to 2 hours until steak is tender, onions are cooked and gravy is bubbling.
6. Serve with white cooked rice.
7. Broccoli and corn on the cob is good with this dish. Reheated leftovers are even better.