steak steak fingers. Whether you cut this into strips or leave it whole the trick to a tender round steak for chicken fried steak is to really pound it out. What I've been doing for years (thanks to a very old Fannie Farmer cookbook) is to pound a small amount of flour into both sides of the meat (but pound it out really really well). For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish.

steak steak fingers Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate. Steak fingers also consist of a crispy, crunchy flour batter. You can cook steak steak fingers using 6 ingredients and 4 steps. Here is how you cook that.

Ingredients of steak steak fingers

  1. Prepare 1 lb of cube steak.
  2. Prepare 2 of eggs.
  3. It’s 1 cup of corn flake crumbs.
  4. It’s 1 of seasoned salt.
  5. It’s 1 of garlic salt.
  6. It’s 1 of pepper.

In addition to flour, the batter is also made up of Saltine crackers, Kosher salt, and black pepper. The Saltine crackers will give the steak fingers added crunch and more texture. To cook, Steak Fingers are fried in oil. Fully cooked and breaded, Steak Fingers are a quick way to beef up any meal.

steak steak fingers instructions

  1. heat pan and cover with about a quarter inch of oil heat well.
  2. cut steak into strips, put eggs in a bowl and mix with seasonings and add the meat.
  3. take out of egg and roll in cornflake crumbs. fry in pan until golden brown on both sides. about 3 minutes per side..
  4. I always serve with mashed potatoes, gravy and a veg..

Dredge the beef through the flour mixture one piece at a time. Line a cookie sheet with parchment paper and arrange the steak on the cookie sheet. Here's what you need: Tenderized round steak or cube steak cut into strips, flour, seasoned salt, pepper, cayenne pepper, ground thyme, milk, and egg. And canola oil and butter for frying. It cracks me up that you use finger steak to make steak fingers.

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