Steak Fingers with Gravy


Mark and I were off work one day some time ago. I’m not sure what it was for, but there was nothing on TV, so we went to the Food Network channel like we normally do.  We started watching “The Pioneer Woman” with Ree Drummond as the host.  It happened to be a marathon day for her show, so we sat there and watched a couple of hours of it.  She makes some old fashioned down home meals, most of them the Southern type, which is right up our alley.  I don’t know how Mark stumbled across this recipe of hers. He must have been sitting at the computer and got hungry and started searching the recipe sites. He does that a lot. We made this one night last week and it was so awesome.  I made my old fashioned, kick ass white gravy with it. We also had french fries to dip in our gravy. Yes french fries. Mark has been trying for years to get me to try that and I have always turned my nose up at it.  So I finally gave it a shot and let me tell you, it was awesome!  I’m ready to make some more. 

Give this recipe a try.  It’s easy, very inexpensive and it is VERY tasty.  Sorry about the out of focus picture. I will re-post another one the next time we make it, which will be soon.



  • 2 pounds Tenderized Round Steak Or Cube Steak, Cut Into 1-inch Strips
  • 1 cup Flour
  • 1 teaspoon Seasoned Salt
  • 1/2 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne
  • 3 whole Eggs
  • 1 cup Milk
  • Canola Oil And Butter For Frying
  • 2 cups Milk (additional)
  • Salt And Pepper, to taste

Preparation Instructions

Combine flour, seasoned salt, pepper, and cayenne in a dish.

Whisk together milk and eggs in a separate dish.

To bread the meat, first dredge in flour, then dip quickly in egg mixture, then put back into the flour to coat on both sides. Continue until all the meat is breaded.

Heat canola oil with 2 tablespoons butter in a large skillet over medium to medium-high heat. Fry steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the pan to a paper towel-lined plate. Continue until all the meat is done. Cover loosely with foil to keep warm.

To make the gravy, pour off all the grease from the pan. Add 1/4 cup of the grease back in, then sprinkle on 2 to 4 tablespoons of the flour mixture (or you can use fresh flour.) Whisk 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 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. Or you can check out my Homemade Redneck Gravy recipe by clicking on the link.

Season gravy with salt and pepper.


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