Fool-proof Country “Fried” Steak

Seriously, you cannot mess this recipe up. If you can’t cook to save your life, I promise you, you can still make this… and it will be good! We’ve been sharing quick and easy recipes in my women’s group, and this one I had to share with you guys. It’s from my group leader, and she promised us that it was both delicious and simple. I love to make traditional country fried steak, but it’s time-consuming and not very good for you… plus, who likes getting popped to death with that hot grease?! Not me! Get ready for the easiest recipe ever:


Cubed Steak (generally four come to a pack)
1 packet Lipton Onion Soup Mix
1 can Cream of Mushroom soup
1 can Beef Broth (you can use milk if you don’t have broth)

Preheat your oven to 350 degrees. Spray an oven-safe casserole dish with Pam or non-stick cooking spray. Season your cubed steak with salt, pepper and garlic powder. Lay the steak in your pan (it’s okay if they overlap).

In a separate bowl, combine your onion soup mix, cream of mushroom soup, beef broth/milk (I used broth but added a splash of milk, too). Once combined, pour this mixture over your meat. Bake for about 1 hour.

That’s it!! This is delicious served with mashed potatoes and makes a great gravy that tastes like you were cooking for much longer than a few minutes!

The only difference I noted between this and “real” CFS was the texture- it’s a little thinner without the fried-on flour layer, but still just as tasty. Trevor couldn’t tell a difference at all, and I bet your husband won’t be able to, either! Enjoy!

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5 thoughts on “Fool-proof Country “Fried” Steak

  1. Nicole

    This looks so good – as a life-long Bostonian, I’ve never even HAD country-fried steak, but I’m going to have to try it!

  2. Jena

    Thanks so much for this recipe. I tried it last night with my husband and 2 year old son, Sawyer, and it was a complete success. Sawyer kept saying “Yummy in my tummy”


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