Finger Steaks. You can find them on menus across Idaho, but not many other places. Why, just why not? I am not sure, but once you try them, you'll love them. The first homemade finger steaks I had were made my mother-in-law, and they were and will remain the BEST! Here is my attempt at replicating hers.
It seems like lots of steps, but the hardest part of this recipe is cleaning up the stove afterwards!
Step 1. Mix 2 Eggs and 1 c Milk in a large bowl.
Step 2: Add 3 c Flour, 1 tsp Salt, 1 tsp Pepper, 1 tsp Garlic Powder, 1 tsp Onion Salt to a
large brown grocery sack (I double sack mine).
Step 3: Generously salt and pepper cubed steak. Cut cubed steak into finger sized strips.
Cut against the tenderized grain.
Step 4: Soak steak in milk/egg mixture. Then place steak into the flour mixture, shake bag.
Step 5: Fry the flour drenched steak in a cast iron skillet, or in a frier. I always use shortening and heat to medium/high. They do not have to cook for long, just until each side is golden. A couple minutes on each side.
Step 6: Drain steak on paper towels or brown grocery sack.
SALT right after taking out of fryer.
Step 7: EAT 'em. I like mine with fry sauce
(equal parts ketchup and mayo, and a shake or 2 of seasoned salt)
This made 1 1/2 lbs of finger steaks. It fed our family of 5 little piggies!
There was enough milk mixture and flour to make at least another pound of steaks.
1 1/2 - 3lbs Cubed Steak
2 Eggs
1 c Milk
3 c Flour
1 tsp salt
1 tsp pepper
1 tsp garlic powder
1 tsp onion salt
Appx 2 c Vegetable Shortening for frying
(depending on size of skillet)
Laura says that I crowded the pan and may need to increase the temp of the shortening. I think buttermilk instead of the milk.
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