Steak Fingers

By Tallon

Ingredients

• Milk gravy:
• Vegetable oil for frying
• 2 large eggs
• 2/3 cup whole milk
• 1 1/2 cups crushed saltine crackers (about 1 sleeve)
• 1 1/4 cups all purpose flour
• 1 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 2 pounds cube steak, cut into 2 inch fingers
• 4 Tbsp flour
• 3 cups whole milk
• 1 tsp ground black pepper
• 1/2 tsp salt

Details

Servings 6

Preparation

Step 1

In a large skillet, pour oil to a depth of 1/2 inch. Heat to 360° over medium high heat.

In a shallow dish, lightly beat eggs and milk.

In a separate shallow dish, combine crushed crackers, flour, salt, paprika and pepper.

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.

Carefully drain hot oil into a heat proof container, reserving 2 Tbsp oil and browned bits in skillet for Milk gravy.

Milk Gravy:
Place skillet with reserved oil from steak fingers over medium high heat. Add flour; cook for 1 minute, whisking constantly. Slowly whisk in milk, pepper and salt. Continue cooking, whisking constantly for 8-10 minutes, or until thickened. Serve with steak fingers.