Ranchman's Chicken-Fried Steak Fingers with Cream Gravy

By chelyc13

Ingredients

• FOR GRAVY:
• 6-6 oz, 1/2 inch thick slices of inside round steak
• Course salt
• 1 egg
• 2 cups milk
• 2 cups flour
• 1 tblsp salt
• 2 teas black pepper
• 3/4 cup canola oil
• 1 cup all purpose flour
• 1 teas black pepper
• 1 teas salt
• 1 quart whole milk
• 1 cup water

Details

Servings 6

Preparation

Step 1

1. Using a sharp knife, trim the steak slices of any fat or gristle. Pound each piece with the coarse side of a tenderizing mallet until it is double in size and half as thick. Cut each piece into 6 strips.

2. In a bowl, make an egg wash by beating together the egg and milk, and set aside.

3. Make seasoned breading by mixing flour, salt, and ground black pepepr, and reserve on a plate.

4. Preheat at least 1/2 inch of cooking oil in a deep skillet, or heat a deep fat fryer to 340 degrees.

5. Dredge the steak in the seasoned flour, dip it in the egg wash, then return it to the flour. Push the flour into the steak with your fingers to be sure that there are no moist spots. (the steak will spread out a little.) Immediately slide the steak fingers into the hot oil and fry on one side until golden brown, then turn and cook until done. The steaks are done when you life them with a pair of tongs and the meat is stiff, not floppy. Serve with a bowl of gravy.

6. To make the cream gravy, begin by making a roux, combining canola oil and flour in a saucepan, and stirring constantly until the mixture is smooth. Cook, continuing to stir, until roux looks grainy and color changes slightly from white to barely golden. Remove from heat. Add black pepepr and salt and mix well.

7. Add milk and water to the roux and cook over high heat. Beat with a wire whisk until well blended. Keep whisking until gravy comes to a boil and thickens. Add hot water to thin gravy, if needed. Remove from ehat to prevent scorching. Gravy should be the consistency of pancake batter.