Skip to content

Baked Steak

A family recipe that's a tasty as it is cozy.

IMG_3828-1

One of my favorite things to cook is a cherished family recipe. While looking at this recipe card from my grandma, I realized that none of us are really "recipe" people. So, instead of strictly following what's written, I'll walk you through the recipe the way she taught me—straight from memory and heart.

This recipe is a classic in our household and is pretty simple, if a little time-consuming. Expanding on the recipe above, here's how we make it!

Recipe

Ingredients:

  • 1 lb of cube steak (tenderized steak)
  • Flour for coating the beef, about 1 cup
  • SeasonAll seasoning
  • 2 cans of cream of mushroom soup
  • Milk, fill one can of soup once emptied
  • 1 can of mushrooms (if you like!)

Directions:

Preheat oven to 350° 

1. Make sure steak is thawed. In a wide bowl or pan, mix flour and seasonings (SeasonAll, about 1 tablespoon, and salt + pepper to taste). Mix with a fork to be well incorporated.

2. Get a large frying pan ready with oil (just enough to coat the bottom of the pan) and turn to medium heat. 

3. Coat each steak evenly on both sides with flour. Heat the oil in the pan until it's hot enough that a small sprinkle of water sizzles immediately upon contact. Carefully place the steaks in the pan and cook until they develop a golden-brown sear and no blood is visible, but the centers remain slightly undercooked. This should take about 5-7 minutes per side.

4. In another bowl, mix the cream of mushroom soup, mushrooms, and milk together until well mixed. 

5. Remove the steaks from the pan and place in a greased 9x13 pan. Cover the steaks with the mushroom sauce mixture. Bake for about 1 hour until bubbly in the center or steaks are 160°F.

Pro Tips
  • Use the drippings in the pan to make extra gravy to serve over mashed potatoes as a side dish.
    • Gravy recipe:
      • Leave grease and any leftover fried bits in the bottom of your pan
      • Sprinkle in any extra flour from coating your steaks (about 2 tablespoons)  into the pan. Whisk for 1-2 minutes to cook out the raw flour taste.
      •  Gradually, whisk in 1 cup of milk, a little at a time, to avoid lumps, and continue whisking until smooth.
      • Cook until the gravy thickens, about 2-4 minutes. If it's too thick, add a little more milk; if too thin, let it cook a bit longer.
  • I like to serve broccoli or green beans as a side dish for this as well!