Back to Southern-Fried Baked Steak

Print Options


Card Sizes


Southern-Fried Baked Steak Recipe

When our family gets together, they often ask me to prepare this main course. They love its down-home flavor.—Howard Haug, Hewitt, Texas
TOTAL TIME: Prep: 15 min. Bake: 1 hou 50 min. YIELD:6 servings


  • 2 pounds beef top round steak, trimmed
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1-1/2 cups all-purpose flour
  • 1/2 cup milk
  • 1 egg, lightly beaten
  • Oil for deep-fat frying
  • 1 medium onion, chopped
  • 1 cup beef broth


  • 1. Pound steak to tenderize; cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg; dip meat into egg mixture and back into flour.
  • 2. In a large skillet, brown meat on both sides in oil. Place onion in an ungreased 13-in. x 9-in. baking dish. Place meat over onion. Pour broth over all. Cover tightly and bake at 350° for 1-1/2 hours. Uncover; bake 20 minutes longer. Yield: 6 servings.

Reviews for Southern-Fried Baked Steak

Sort By :
Reviewed Aug. 23, 2015

"Very tasty , tender steak. The onion gravy was delicious over mashed potatoes. I will definately make this again!"

Reviewed Nov. 25, 2013

"This was excellent, everyone loved it! I did change a couple of things though...I still breaded it, but skipped pan frying and just put it straight in the pan. I also mixed a can of cream of mushroom and a dry packet of onion soup mix to the beef broth. Loved it!!!!!!!!!!!!!!"

Reviewed Oct. 21, 2011

"This recipe reminds me of good roast beef. The meat was tender and flavorful. The breading, however, fell off the steaks sometime during cooking and left blobs of unseasoned flour in the gravy. To fix it, I strained out the blobs and onions, and we had a nice, flavorful "roast beef" dinner. Maybe I did something wrong."

Reviewed Jul. 27, 2010

"I make this with venison steak, and they ALWAYS turn out fall apart tender. Also, I mix the salt and pepper in with the flour, to save a step.

This is one of my husbands favorite meals."

Reviewed May. 16, 2010

"My husband said it was "different" and soon asked for more. Put it in before we left for church and had lunch ready when we got back!"

Reviewed Apr. 21, 2010

"This is excellent! Very tasty & flavorfull. One of our favorites. This recipe I keep to myself- don't want to share or tell where I got it from."

Loading Image

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.