Steak Fingers with Country Gravy
- 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
- 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.
- 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.
- 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.)
- 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.
- 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.
- Serve the steak fingers and warm country gravy together for dipping.