Steak Fingers and Gravy
Steak Fingers and Gravy might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains roughly 42g of protein, 33g of fat, and a total of 574 calories. For $2.3 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 6. 2398 people were impressed by this recipe. It can be enjoyed any time, but it is especially good for valentin day. Head to the store and pick up cayenne, butter, flour, and a few other things to make it today. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 40 minutes. With a spoonacular score of 88%, this dish is tremendous. Try Steak Fingers & Gravy, Baked steak fingers, and Chicken Fried Steak Fingers for similar recipes.
Servings: 6
Preparation duration: 40 minutes
Ingredients:
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons vegetable or canola oil
1/4 teaspoon cayenne
2 pounds tenderized round steak or cube steak, cut into 1-inch strips
3 eggs
1 cup all-purpose flour
2 tablespoons all-purpose flour, plus more if needed
1 cup milk
3 to 4 cups milk
Salt and freshly ground black pepper
1 teaspoon seasoned salt
Equipment:
whisk
paper towels
frying pan
aluminum foil
Cooking instruction summary:
Watch how to make this recipe. For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish. To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded. Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm. For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the 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 about 3 cups of the 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 the gravy with salt and pepper and pour into small dishes. Serve the steak fingers with the gravy. Yum!
Step by step:
1. Watch how to make this recipe.
For the steak fingers
1. Combine the flour, seasoned salt, pepper and cayenne in a dish.
2. Whisk together the milk and eggs in a separate dish.
3. To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
4. Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
For the gravy
1. Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour.
2. Whisk the 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.
3. Pour in about 3 cups of the 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 the gravy with salt and pepper and pour into small dishes.
4. Serve the steak fingers with the gravy. Yum!
Nutrition Information:
covered percent of daily need
