I stole this recipe for Steak Fingers & Gravy from Foodnetwork.com who stole it from thepioneerwoman.com. Tenderized steak is cut into strips and breaded in seasoned flour. The streak strips or “fingers” are fried in oil. Pan gravy is made with the drippings from cooking the steak fingers. An indulgent meal for steak lovers! But make sure if using frozen steaks you thaw them first.
Cut 2 pounds round steak or cube steak into 1-inch strips
Place the strips between plastic wrap and tenderize the strip with a meat mallet.
Combine 1 cup flour, 1 tsp seasoned salt, ½ tsp pepper and ¼ tsp cayenne in a dish. To bread the meat, first dredge in flour mixture
Whisk 3 whole eggs and 1 cup milk in a separate dish. After meat is dredged in the flour, then dip quickly in egg mixture
then put back into the flour to coat on both sides.
Continue until all meat is breaded. Heat canola oil with 2 tbsp butter in a large skillet over medium to medium high heat. Fry strips 4 – 5 at a time,
turning midway through.
When golden brown, remove from pan to cooling rack placed over a parchment lined baking sheet, continue until all the meat is done.
To make gravy, pour off all the grease from the pan. Add ¼ cup of the grease back in, then sprinkle 2 to 4 tbsp of the flour mixture you dredged.
Whisk mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it is deep golden brown.
Pour in 2 cups milk, whisking constantly.
Allow gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick. Season with salt and pepper.
Plate the steak fingers.
Don’t forget the gravy on the side!
Steak Fingers & Gravy
Tenderized steak is cut into strips and breaded in seasoned flour. The streak strips or "fingers" are fried in oil. Pan gravy is made with the drippings from cooking the steak fingers. An indulgent meal for steak lovers!
Ingredients
- 2 pounds tenderized round steak or cube steak cut into 1-inch strips
- 1 cup flour
- 1 tsp seasoned salt
- ½ tsp black pepper
- ¼ tsp cayenne
- 3 whole eggs
- 1 cup milk
- Canola oil and butter for frying
- 2 cups milk additional
- Salt and pepper
Instructions
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Combine flour, seasoned salt, pepper and cayenne in a dish.
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Whisk eggs and milk in a separate dish.
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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 meat is breaded.
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Heat canola oil with 2 tbsp butter in a large skillet over medium to medium high heat. Fry strips 4 – 5 at a time, turning midway through. When golden brown, remove from pan to a paper towel-lined plate, continue until all the meat is done. Cover loosely with foil to keep warm.
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To make gravy, pour off all the grease from the pan. Add ¼ cup of the grease back in, then sprinkle 2 to 4 tbsp of the flour mixture you dredged (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 is deep golden brown. Pour in milk, whisking constantly. Allow gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick.
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Season with salt and pepper.
Recipe Notes
I tenderize the steak myself because the steak strips are not always packaged and ready to sell at my grocery store. Sometimes it is a special order and I don’t want to wait in line at the butcher. Tenderizing it yourself also saves some money. Don’t forget to save the seasoned flour after dredging to use in the gravy. The first time I made this I threw it out while cleaning in between cooking the steak strips. If you don’t have seasoned salt, you can substitute 1 tsp salt and ¼ tsp Creole seasoning. Before frying I set up a baking sheet lined with parchment paper with a cooling rack on top. So after the strips fry, I place them on a paper towel lined plate to absorb oil, then I move them to the rack on the baking sheet. I place the baking sheet in the oven after all the frying is done to keep the strips warm. More oil will drip down on the parchment paper; the rack keeps the strips from getting soggy.