| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 1 cup milk
- 3 eggs
- 2 pounds tenderized round steak or cube steak, cut into 1-inch strips
- 2 tablespoons butter
- 2 tablespoons vegetable or canola oil
- 2 tablespoons all-purpose flour, plus more if needed
- 3 to 4 cups milk
- Salt and freshly ground black pepper
Instructions
- For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
- To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
- Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
- For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it’s deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
- Serve the steak fingers with the gravy. Yum!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 561 |
| Total Fat | 29 g |
| Saturated Fat | 12 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 9 g |
| Protein | 44 g |
| Cholesterol | 213 mg |
| Sodium | 907 mg |
Reviews
These are so good. Definitely making them again.
Could these be made ahead of time for company then reheated?
We loved this recipe, especially my meat and potatoes husband.
So glad I found this recipe, it’s now my go-to for chicken fried steak! I used tenderized venison steaks from my husband’s last hunting trip and they worked perfectly! I needed a little more flour and oil at the end for the gravy because we luvvvv gravy (we’re Texans!) but that was the only variation I made. Thank you Ree!
Delicious my family loved the a hit !
I made the steak fingers and gravy and everyone loved them so much!
Since the quarantine I’ve been doing curbside pick-up. I ordered the cube steak, but with the meat shortage sometimes they will substitute things. Well I got tenderized flank steak. I was wondering if anyone has used this instead of cube steak, or if there is another idea of what I can use them for?
Love these. Easy to make. I don’t understand people who complain about how much a recipe makes. It’s easy to adjust the amount you end up with just by reducing the ingredients duh. Why make disparaging comments.
Absolutely delicious! We so enjoyed!
what a fun and tasty recipe! will definitely make again.
This is excellent and a fun way to eat chicken fried steak.