Steak Fingers with Mustard Cream Sauce

By á-47

Ingredients

• 2 eggs
• 1 sleeve saltine crackers, finely crushed
• 1/3 cup flour
• 4 tea. Cajun seasoning, divided (Tony Cachere's)
• 1 1/2 lb. top sirloin steak
• 1/2 spicy brown mustard
• 1/2 cup sour cream
• vegetable oil

Preparation

Step 1

In a shallow bowl, beat eggs. In a medium bowl, combine cracker crumbs, flour, and 3 tea. Cajun seasoning.

Cut steak in half lengthwise; cut halves diagonally across the grain into 1/2" thick strips.

Dip steak strips into egg mixture; dredge in cracker mixture. Cover and chill 1 hours.

In a medium bowl, stir together mustard, sour cream, and remaining 1 tea. Cajun seasoning. Cover, and chill until ready to serve.

In a large skillet, pour oil to a depth of 4"; heat to 375 degrees. Fry steak strips, in batches, for 5-7 minutes, or until golden.

Serve with Mustard Cream Sauce.