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.
Using tenderized cube steak as the base, Steak Fingers with Country Gravy are inexpensive to make, quick to fry up, and always a crowd pleaser!
Both the steak fingers and the gravy are made in the same skillet for easy clean-up.
Want to give it a try?
The keys to making amazing crispy Steak Fingers with Country Gravy are…
- Pat the cube steak dry, so it doesn’t saturate the breading.
- Make sure the oil is very hot, between 350 – 375 degrees F.
- Shake off all the excess breading before placing the steak fingers in the skillet. The crumbs that fall off will burn and turn the oil dark.
- Place the fried steak fingers in a warm oven to keep them crispy, while you finish frying and make the craving.
Once the steak fingers are fried, wipe out the skillet, and start the gravy. If the oil stays clean enough, you can reuse a portion of it to make the gravy. However, I like the taste of gravy made with butter even better.
If you love chicken fried steak, Steak Fingers with Country Gravy is going to be your new favorite party snack. Even your pickiest eaters will fall for these little guys!
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