Chicken Fried Steak

(minus the hen)

2 2/3 cups old-fashioned oats
1/4 cup dried onions
1 1/2 - 2 cups water
2 eggs

2 tsp rubbed sage
2 tsp Lawry's Perfect Blend Chicken and Poultry seasoning

3 Tbsp oil for frying

Gravy:

2 cans cream of mushroom soup
3 cups milk (I use reconstituted powdered milk)

Heat oil in a large skillet with a lid.

Mix first six ingredients. It should be wet and stick together well. If it does not, add enough water until it does.

Form into six patties, and fry both sides until browned.

Meanwhile, whisk soup and milk to make the gravy.

Lower heat to simmer. Pour gravy on patties and flip them over to coat both sides. Cover and simmer on low for 10-15 minutes, checking occasionally to make sure that patties don’t stick or burn. 

Serves 6.

Notes: I get the seasoning and dried onions at Sam's Club. The seasoning really makes a difference. Other seasonings that you can try are Montreal Steak Seasoning and poultry seasoning.

If you can't find a local source for the seasoning, you can buy it on Amazon here:

I bulk my oats and powdered milk in bulk. See the Grains page for bulk sources.

I buy the cream of mushroom soup on sale in November.