Steak Fingers with Country Gravy

Steak Fingers with Country Gravy Recipe

Steak Fingers with Country Gravy

Yield: 8 servings

Prep Time:15 minutes

Cook Time:15 minutes

5
5 / 5 (3 Reviews)
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Classic Steak Fingers with Country Gravy Recipe – Crispy chicken fried steak strips, with ultra creamy gravy for dipping. A party snack no one can resist!

Ingredients:

  • 2 pounds tenderized cube steak
  • 1 1/2 cups all purpose flour
  • 3 tablespoons cajun seasoning
  • 2 teaspoons baking powder
  • 3 1/4 cups milk, divided
  • 3 large eggs
  • 2 tablespoons worcestershire sauce
  • 5 tablespoons butter
  • Salt and pepper
  • Oil for frying

Directions:

  1. Preheat the oven to 200 degrees F. Pat the cube steak thoroughly dry with paper towels. Then cut the steaks into strips approximately 1 to 1 1/2 inches wide and 3 to 4 inches long.
  2. In a small bowl mix the flour, cajun seasoning, and baking powder together. In another bowl, whisk together 3/4 cup milk, 3 eggs, and worcestershire sauce. Place a large skillet over medium-high heat. Add enough oil to fill the skillet 1/4 inch deep.
  3. Once the oil is between 350-375 degrees F, dip 6-8 steak strips in the flour mixture. Shake them off, then dunk the strips in the egg mixture. Shake off the drippings, then dunk back in the flour mixture. Shake off all excess flour. (Flour that falls off into the oil will burn and turn the oil dark.)
  4. Gently place the strips in the hot oil and fry for 1-2 minutes per side. Use tongs to move the steak fingers to a paper towel lined plate. Add additional oil to the skillet if needed, and repeat with the remaining steak strips. Place the finish strips in the oven to keep warm.
  5. Once all the steak fingers are fried, carefully wipe the skillet out with a paper towel. Place it back over medium heat and add the butter. Once melted, whisk in 1/4 cup of the remaining seasoned flour. Whisk until bubbling, then whisk in 2 cups of milk. Continue to whisk the gravy until it is thick. Taste, then season with salt and pepper as needed. Remove the gravy from heat. If the gravy starts to thicken too much, whisk in an additional 1/2 cup of milk.
  6. Serve the steak fingers and warm country gravy together for dipping.

Nutrition Information

Yield: 8 servings, Serving Size: 8

  • Amount Per Serving:
  • Calories: 437 Calories
  • Total Fat: 23.2g
  • Saturated Fat: 9.8g
  • Cholesterol: 164mg
  • Sodium: 431mg
  • Carbohydrates: 24.3g
  • Fiber: 0.7g
  • Sugar: 5.4g
  • Protein: 32.5g
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12 comments on “Steak Fingers with Country Gravy

  1. Tami Gposted March 10, 2017 at 9:22 am Reply

    Oh my goodness…these looks awesome…I always loved the steak fingers from Dairy Queen…but, homemade are ALWAYS better…gonna give these a try. I didn’t know you were from OK…so am I…in fact I still live in OK. Thanks for the great recipe.

  2. Debbieposted March 10, 2017 at 2:39 pm Reply

    oh yum- I haven’t had steak fries in years & years but they didn’t come with the gravy.  can’t wait to make 

  3. Maria Lichtyposted March 10, 2017 at 8:13 pm Reply

    My boys would jump at a chance to eat fingers! :)

  4. Marla Meridithposted March 12, 2017 at 11:23 pm Reply

    I’ve never had this before, but it looks great!

  5. Horse Ideasposted March 14, 2017 at 7:47 am Reply

    This recipe is fantastic! Thank you so much for sharing. I’m looking forward to making it again soon.

  6. Pingback: These Steak Fingers Are About To Give Your Chicken Fingers A Run For Their Money | Whiskey Riff

  7. Franceskaposted April 19, 2017 at 4:30 am Reply

    Finally! A recipe that doesn’t use chicken as main ingredient and that’s a hearty snack. What can be used instead of worscheshire sauce though? It contains anchovies and we have severe seafood allergies.
    Thanks for the great recipe

  8. Krisposted July 31, 2017 at 7:36 pm Reply

    Before this, I’ve only cooked beef cube steaks, which can be very tough. These are very tender and tender, my husband and I enjoyed them very much. However, next time I’ll not cut them into strips and just fry the pork cube steaks whole and make mash potatoes to go with the gravy. Breading and frying the strips (fingers) was so intense that my husband had to man turning the strips as they fried so they wouldn’t burn or I would only be able to fry one strip at a time. It was nice to have his help in the kitchen for a change though. Thanks for introducing me to a different cut of pork. Don’t we all love pork?

    Rating: 5
  9. Susan Foxposted August 23, 2017 at 6:35 pm Reply

    Family loved this.Have made it several times

    Rating: 5
  10. J.Kingposted November 22, 2017 at 4:51 am Reply

    I’m a bit confused here. Beginning of the recipe says, Preheat the oven to 200 degrees F. But I dont see anywhere that We will be needing to use the oven. Am I missing something?

    • Raeposted November 23, 2017 at 3:09 pm Reply

      To keep the steak warm after frying….while making the gravy

  11. Samanthaposted December 30, 2017 at 7:27 pm Reply

    I made this tonight for my family. It was a hit. I used my electric turkey frier and it worked very well. The gravy was delicious as well. Two thumbs up from my family. 

    Rating: 5