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I seriously don’t know what came over me. I think it’s been at least 20 years since I’ve had steak fingers. And I’ve never made them at home. But for some reason, I needed them and now. So I made them. These steak fingers with easy white gravy weren’t like the ones I recall from decades ago. Those were kinda tough. Kinda tasteless. These hit the spot. Nothing tough about them. And very tasty. I certainly had no problem devouring a good number of them!
I’m A Huge Fan Of These
If I’d had more time, I would’ve made gravy using the grease left over from frying the steak in a pan. But I didn’t. I had to get on with it so I deep-fried the beef and made a simple gravy on the side. These steak fingers with easy white gravy weren’t about recreating the classic step-by-step. They’re more about just getting the flavor and consistency right. And I did. I liked them. A lot.
If I’m cooking for a crowd, I’ll break out my big deep fryer. But, if it’s just the two of us or I’m cooking things that don’t take too long, I’ll fire up my Fry Daddy fryer. It fries everything perfectly. And as an added bonus, it doesn’t use a lot of oil, which saves me money.
The Presto Fry Daddy is perfect for making smaller batches of food. It only uses a few cups of oil and comes to temperature quickly. Clean-up is easy too!
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Also try my blackened chicken fingers.
Steak Fingers with Easy White Gravy
Equipment
Ingredients
For the steak fingers
- 2 pound cube steak cut into 1" strips
- 1 ½ cups all purpose flour
- 3 tablespoons cajun seasoning
- 2 teaspoons baking powder
- ¾ cups milk
- 3 large eggs
- 2 tablespoons Worcestershire sauce
- vegetable oil for frying
For the white gravy
- 6 tablespoons Tony Chachere Instant White Gravy Mix
- 1 cup water
- 1 cup milk
Instructions
For the steak fingers
- Heat 2" of oil to 350 F in a deep fryer or Dutch oven.
- In a shallow bowl (or pie plate), mix together the flour, Cajun seasoning and baking powder.
- In another shallow bowl (or pie plate), whisk together the milk, eggs, and Worcestershire sauce.
- Working in batches, dip the steak strips in the flour mixture. Make sure to coat them well, then shake off any excess.
- Next, roll the strips in the milk mixture. Shake off any excess.
- Return the strips to the flour and again coat well.
- Add strips to the hot oil and fry 1-2 minutes per side, turning once, until golden brown. Remove to a paper towel-lined plate or wire rack while cooking the remaining strips.
- Serve the steak fingers with the white gravy for dipping.
For the white gravy
- Place all ingredients in a medium saucepan over medium heat.
- Whisk while heating, bringing to a slow boil.
- Reduce heat to a simmer and let simmer until the desired thickness is achieved.
Notes
Nutrition
Nutritional values are approximate.
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