A friend served us Country Style Steak us over 15 years ago & it has been a family favorite ever since. It is great for when you have company for supper, church dinners, or taking to a family in need of a meal. When I decided to make all of our son’s favorite foods as he prepares to leave for college, or should I say, as I prepare to have my first little birdie leave the nest, Country Style Steak definitely made the list.
Country Style Steak should not be confused with Chicken Fried Steak. They are both made with cube steak, but that is where their similarities end. Country Fried Steak is, well, fried and served with a white milk gravy. Country Style Steak is browned in oil, then cooked low and slow in the oven. Cooking in a low oven for 2 hours makes the steak so tender that you do not need a knife! As it bakes, the rich, creamy brown gravy thickens, saving you time by eliminating the need to make the gravy separately.
- 6 cube steaks
- 1 cup flour
- 2 cans beefy mushroom soup
- 2 envelopes dry onion soup or 1/2 cup brown gravy mix & onion powder
- Season steaks with salt & pepper on one side.
- Season flour with salt & pepper. Dredge steaks in flour. Brown in small amount of hot oil for 2 minutes per side.
- Place steaks in baking dish.
- Combine beefy mushroom soup, 2 soup cans measure of milk, & dry soup or gravy mix. Pour over steaks. Cover.
- Bake at 350 for 20 minutes. Reduce heat to 250 and continue to bake for 2 hours.
Serve with mashed potatoes & veggies of choice. Pairs nicely with Cheesy Squash Casserole!