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Steak fingers

Steak fingers

Plowing via Life in the Nation. 1 Calf Nut at a Time












Steak Fingers with Gravy


by The Pioneer Woman on July 9, 2012


When my nephews Nic and Stu came to the ranch to visit a few weeks ago, they worked cattle, constructed fence, hauled hay, mowed, weedeated, and passed out from exhaustion by 7 each and every evening. They also got poison ivy, a number of hundred chigger bites, and plenty of scratches from the barbed wire. Marlboro Man and I love developing pleased recollections for them every single summer time!


Nic and Stu also ate my cooking, and on the night ahead of they went back to Dallas I produced steak fingers and gravy—quite probably the most fitting meal to feed two teenage boys following a prolonged two weeks of tough labor.


They ate it. They loved it. Then they hugged me and stated they’d be back soon.


It was music to this crazy ol’ auntie’s ears.



Here’s what you need: Tenderized round steak or cube steak reduce into strips, flour, seasoned salt, pepper, cayenne pepper, ground thyme, milk, and egg.


And canola oil and butter for frying.


And a wonderful big appetite.



It cracks me up that you use finger steak to make steak fingers.


I believe we need to just consider the word “finger” out of there and call it a day.



In any occasion, melt some butter with some canola oil in a skillet over medium to medium-high heat.



Include some flour to a baking dish or pie pan…



And sprinkle in some seasoned salt…



Some pepper and ground thyme…



And some cayenne pepper for a minor spice, child.


Can I call you baby?



Stir together the flour mixture, schnookums.


Can I get in touch with you schnookums?



Subsequent, pour some milk into a dish…



Whip the milk and aigs with each other and set this aside.



Throw the strips 1 by one particular into cube steak into the flour…



And flip ’em in excess of to coat ’em.



Soon after that, rapidly dip the strips in the egg/milk mixture.



Lastly, throw ’em back into the flour mixture and flip it over to coat them.



Lay the strips on a plate as you bread them and carry on right up until all the strips are breaded.



Heat some canola oil and a little butter in a skillet in excess of medium-substantial heat and fry them right up until golden brown on one particular side…



Then flip them over and fry them right up until they’re accomplished.



Remove them to a paper towel-lined plate as you fry them. Preserve going till they’re all completed!



To make the gravy, pour off all the grease in the skillet, then add back in about one/4 cup and turn the heat to medium-low.



Sprinkle on a number of tablespoons of the flour mixture.



Whisk it collectively right up until it’s a smooth paste (include more flour if it’s as well greasy) and allow the paste brown just a bit. (Those bits in the roux are pieces of the breading from the steak fingers. They’ll be yummy in the gravy!)



Pour in a couple of cups of milk, whisking collectively the total time.



Allow the gravy cook for a few minutes, including in a lot more salt and pepper (taste as you go!) If it will get too thick/grainy hunting, just splash in a small much more milk.



Steak fingers and gravy are yummy with mashed potatoes or biscuits, of program. But in the sizzling summertime, cold grapes are fairly considerably the ideal pairing.


Enjoy this basic meal, guys! Children and grownups love it.


Here’s the useful printable:


Steak Fingers & Gravy


June 29, 2012 474





Combine flour, seasoned salt, pepper, and cayenne in a dish.


Whisk with each other milk and eggs in a separate dish.


To bread the meat, very first dredge in flour, then dip speedily in egg mixture, then put back into the flour to coat on each sides. Proceed right up until all the meat is breaded.


Heat canola oil with two tablespoons butter in a large skillet more than medium to medium-substantial heat. Fry steak strips four or 5 at a time, turning midway by way of. When golden brown, eliminate from the pan to a paper towel-lined plate. Continue right up until all the meat is carried out. Cover loosely with foil to hold warm.


To make the gravy, pour off all the grease from the pan. Include one/4 cup of the grease back in, then sprinkle on two to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk mixture until it turns into a paste (include far more flour if you need to have to) and cook the paste more than medium-low heat until finally it truly is deep golden brown. Pour in milk, whisking consistently. Let the gravy to cook and thicken, whisking routinely and including more milk if it would seem as well thick proper off the bat.


Season gravy with salt and pepper.


Serve steak fingers with gravy and a salad. Yum!





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