When I was a kid, my mom called this dish Swiss steak, which I later learned was actually made with a tomato gravy. I’ve heard the dish called Country Style Steak, Country Fried Steak and Gravy, Baked Steak and Gravy – What is your name for it? It should not be confused with chicken fried steak which is fried and usually topped with gravy but not baked in the oven.
At any rate Bev wanted to make it using her normal recipe, for which there is no actual recipe and it is a semi homemade version.
Her ingredients were:
Six pieces of cubed steak
Flour for dredging
Lawry’s seasoning salt
Some mushrooms she had in the fridge
Half an onion, chopped
One can cream of mushroom soup
Two packages of Pioneer Brown Gravy Mix, made per package directions.
1. Preheat oven to 325*
2. We added S&P to one side of the steak and Lawry’s to the other, dredged them in flour, and fried in oil until browned.
3. After skillet frying, the meat was placed in a prepared baking pan and the onion and mushrooms were sautéed in the skillet for a few minutes.
4. Meanwhile the brown gravy was made per package directions and the soup was whisked into it.
5. The sautéed onions and mushrooms were added atop the meat and the gravy mixture was poured over it.
6.It was then covered in foil and baked in a 325* oven for about 90 minutes. Then the foil was removed and the gravy allowed to thicken for a few minutes (or maybe not at all) to the get desired consistency.
We served it over some mashed potatoes and I cannot imagine I could have liked it ant better no matter how fancy the recipe. This was just about the ultimate comfort meal for a cool December day and perfect for when you want something delicious with minimal effort. And another beauty of the dish is that it is almost as good leftover.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
12/18/14 event date