You may think that these steak fingers are hard to whip up but, alas, they are not dear friends 🙂
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“Nic and Stu also ate my cooking, and on the night before they went back to Dallas I made steak fingers and gravy—quite possibly the most fitting meal to feed two teenage boys after a long two weeks of hard labor.”
Aww! That’s sweet! I do have to say, these steak fingers and gravy are delicious.
Ingredients
2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
1 cup Gold Medal Flour
1 teaspoon Lawry’s Seasoned Salt
1/2 teaspoon Black Pepper
1/4 teaspoon McCormick Cayenne
3 whole Eggland’s Best Eggs
1 cup TruMoo Milk
Wesson Canola Oil And Butter For Frying
2 cups TruMoo Milk (additional)
Morton Salt And Pepper, to taste
Instructions
Combine flour, seasoned salt, pepper, and cayenne in a dish.
Whisk together milk and eggs in a separate dish.
To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.
Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.
To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it’s deep golden brown. Pour in milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat.
Season gravy with salt and pepper.
Serve steak fingers with gravy and a salad. Yum!
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Quick Tip: Steak fingers and gravy make a wonderful dinner on any day of the week. Chicken can also be used in place of the steak.
Thank you to Food Network for this great recipe.
