Recipe: Delicious steak steak fingers

steak steak fingers. Kansas City Steaks Has The Juiciest Award-Winning Steaks You Need To Taste To Believe. 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).

To bread the meat, first dredge in the flour mixture,. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Dip the Steak Fingers into the Soy Sauce, then dredge in the flour. You can cook steak steak fingers using 6 ingredients and 4 steps. Here is how you achieve it.

Ingredients of steak steak fingers

1. You need of cube steak.
2. You need of eggs.
3. It's of corn flake crumbs.
4. You need of seasoned salt.
5. You need of garlic salt.
6. You need of pepper.

Steak fingers are made with the same meat Chicken Fried Steak is made with — cube steaks. Cube steaks are cut from the neck and shoulder area of the cow. This subprimal cut is also known as "beef chuck," which experiences quite a bit of movement. 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..

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. Place one steak in the flour pressing down to help the flour adhere, turn over and do the same. Then put the steak in the egg mixture turning to completely coat, then back in the flour, pressing down, to completely cover with the flour.

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