Crispy Steak Fingers with Country Gravy, a fabulous down-home dinner and party snack! Steak Fingers with Country Gravy remind me of childhood. Growing up in Oklahoma, they were a staple on diner and drive-in menus. For those of you that did not grow up in Oklahoma-Texas cattle country, and are scratching your heads, steak fingers are essentially chicken fried steak strips, served with white gravy for dipping. After moving across the country, I went many years without eating steak fingers. Yet recently I was walking down the freezer aisle of the grocery store and notice bags of frozen steak fingers in the glass cabinet.
Even the frozen factory-made rendition made me crave them, and I decided it was time for my kids to taste a little bit of my childhood.
Steak Fingers with Country Gravy
YIELD: 8 servings
PREP TIME:15 minutes
COOK TIME:15 minutes
Classic Steak Fingers with Country Gravy Recipe – Crispy chicken fried steak strips, with ultra creamy gravy for dipping. A party snack no one can resist!
2 pounds tenderized cube steak
1 1/2 cups all purpose flour
3 tablespoons cajun seasoning
2 teaspoons baking powder
3 1/4 cups milk, divided
3 large eggs
2 tablespoons worcestershire sauce
5 tablespoons butter
Salt and pepper
Oil for frying
- Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then cut the steaks into strips approximately 1 to 1 1/2 inches wide and 3 to 4 inches long.
- In a small bowl mix the flour, cajun seasoning, and baking powder together. In another bowl, whisk together 3/4 cup milk, 3 eggs, and worcestershire sauce. Place a large skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep.
- Once the oil is between 350-375 degrees F, dip 6-8 steak strips in the flour mixture. Shake them off, then dunk the strips in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.)
- Gently place the strips in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steak fingers to a paper towel lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steak strips. Place the finish strips in the oven to keep warm.
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