From the Kitchen of: Brooke Yost
Farm Wife from Kingfisher, Oklahoma
Servings: 6
Total Time: 45 minutes
Ingredients:
1 1/2 cup whole milk
2 large eggs
2 cup all-purpose flour
3 tsp Lawry’s Seasoned Salt, or 1 1/2 tsp for less sodium
Ground pepper to taste
1 tsp paprika
1/4 tsp cayenne pepper
3 tsp garlic powder
1 tsp onion powder
3 lbs. cube steak or tenderized round steak
Kosher salt
1 cup canola or vegetable oil
For the gravy:
1/4 cup grease reserved from frying pan
1/3 cup flour
3 – 4 cups whole milk
Lawry’s Seasoned Salt
Ground pepper
Instructions:
Cut up the steak into 1 1/4-inch strips. Salt and pepper the meat. In a bowl, whisk eggs and milk. In another bowl, whisk flour and spices. Have a clean sheet pan with paper towels on it at the end of your assembly line to lay your steak. Dredge the steak fingers in the flour mixture to coat, then dip in egg mixture and dredge once more in the flour mixture. Dry, wet, dry. Lay the breaded steak on the sheet pan. Heat 3/4 to 1 inch of canola or vegetable oil in a cast iron skillet. Test your oil with a sprinkle of flour to make sure it’s at the right temperature. It should bubble. Add steak fingers in the oil and fry for 3 to 4 minutes on each side until golden brown. Remove all grease but 1/4 of a cup.
For the gravy: Add the 1/4 cup of grease to the cast iron and heat it up. Sprinkle in your flour and whisk until it turns into a golden, brown roux. Slowly start whisking in your milk. Bring to a boil, stirring constantly. Once it thickens, reduce heat to low. Add your seasoned salt and pepper, to taste. If it gets too thick, add a splash of milk and continue to stir. Use as a dipping sauce for the steak fingers or pour over the top of them. Serve with corn on the cob, mashed potatoes and homemade rolls.
