Tuesday, July 28, 2009

Bubba's Steak Fingers

Country Fried Steak with Mashed Potatoes and Milk Gravy is one of our favorite comfort foods. Tonight I made the Steak Fingers from the May/June 2009 issue of Cooking With Paula Deen. The steak fingers were delicious and tender! I will definitely make them again. I added some garlic powder to the cracker mixture, and cut back on the salt. Here's the adapted recipe:

Steak Fingers
Vegetable Oil for Frying
2 large eggs (fresh from my bil's chickens!)
2/3 cup whole milk
1 1/2 cups crushed saltine crackers (about 1 sleeve of crackers)
1 1/4 cup all purpose flour
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon fresh ground black pepper
1/2 teaspoon garlic powder
2 pounds cube steak, cut into 2 inch fingers
In a large skillet, pour oil to a depth of 1/2 inch. Heat to 360 degrees over medium-high heat.
In a shallow dish, lightly beat milk and eggs.

In a separate shallow dish, combine crushed crackers, flour, salt, paprika, pepper and garlic powder.
Dredge steak fingers in cracker mixture, then egg mixture, then cover in cracker mixture.
Fry steak fingers in batches, in hot oil, for about 3 minutes per side, or until browned and crisp. Drain on paper towels.
Enjoy served with milk gravy for dipping!

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