Country-style Baked Steaks in Mushroom Gravy
Straight from the hills of Southern Ohio! You can cook using a crock pot/slow cooker, bake them in the oven using a casserole dish or dutch oven, or you can do it on the stove in a big frying pan. I recommend the oven or slow cooker because the steaks turn out the most tender!
Background: This was a favorite loved by all at Grandma's house. This time I took the chance to learn while my mom made it!
- Cubed steak (or thin beef steaks tenderized with a meat hammer) (6 steaks)
- White or wheat flour for dusting steaks (as needed)
- Vegetable or canola oil (as needed, have at least 1/2 cup or so on hand)
- Mushrooms, sliced (1 pack)
- White flour (for gravy) (about 1/2 cup)
- Salt and pepper (to taste)
- Water (4-6 cups)
Pour out some white or wheat flour in a dish and flour each cubed steak.
In a large frying pan, add enough oil to fill up to about 1/4 inch (6-7 mm). Heat oil and fry steaks until brown on one side...
Then flip and brown on the other side.
Remove steaks from oil (do not discard oil!) and place in an oven-safe dish or crock pot/slow cooker. If you'll be cooking them on the stove top, set aside on a plate for now.
Drain most of the oil from the frying pan into a separate cup or bowl, but leave enough to saute mushrooms. Saute mushrooms for a few minutes until they are softened.
Transfer mushrooms from frying pan into the oven dish or crock pot (set aside with steaks if cooking on stove top)
Pour in enough of the oil left over from cooking so you have about 1/8 inch (3 mm)
Add 5-6 Tbsp white flour to pan, along with a few sprinkles of salt and pepper.
Whisk in and cook on medium until it starts to slightly brown.
Add 4 cups water and bring to a full boil. It should start to thicken a little but it'll still be runny. My mom ended up adding another 1-2 cups after that for a total of 5-6 cups. Let simmer for around 5-10 minutes.
Pour the gravy into the slow-cooker/crock pot or your oven dish.
If using the stove-top, just add the steaks and mushrooms back into the gravy.
For crock pot/slow-cooker: Cover with lid and cook on high for 2-3 hours.
For the oven: Preheat to 350°F/180°C. Cover oven dish with lid (or foil) and bake for about 2 hours (could be a little more or less,so check for tenderness periodically!)
For stove-top: Simmer on low until steaks are tender. Keep an eye on it after an hour or so, to make sure that not too much of the water evaporates and that they don't get tough.
We cooked it in a slow cooker for about 3 hours, and this is what it looks like! Taste the gravy and add more salt and pepper if needed.
This dish never goes without serving with mashed potatoes! Pour some mushroom gravy over both the potatoes and the steak, serve and enjoy!
Now you made it, don't forget to take a Cooksnap photo to upload below! Recipe authors always LOVE to hear from you and see how their recipe turned out in your kitchen.