Steak Fingers and Creamy Gravy

a plate of steak fingers with a bowl of white cream gravy

5 from 4 votes

Steak Fingers and Creamy Gravy

The Texas chicken fried steak fingers with an award-winning cream gravy, are the perfect comfort food when you're yearning for a little taste of grandma's kitchen!

Course Beef, Main Course, Main Dishes, Texas Recipes

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 836kcal

Author Sarah Penrod

Equipment

1 cast iron skillet or large dutch oven

Ingredients

4-6 Cube Steak (also called Round Steak)
1 Quart Favorite Cooking Oil (you won't use it all)

Breading

2 Cups Flour
1/4 Cup Cornstarch
1 Teaspoon Onion Powder
1 Teaspoon Garlic Powder
1 Teaspoon Black Pepper
1 Teaspoon Seasoning Salt

Wet Ingredients

2 Eggs
1/2 Cup of Buttermilk or Milk
2-4 Tablespoons Louisiana Style Hot Sauce

Creamy Gravy Ingredients

4 Tablespoons Butter or Meat Drippings
1/4 C Flour
2 cans Evaporated Milk
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Garlic Powder
Dash of Lemon Juice or Louisiana Hot Sauce for brightness

Optional Add-Ins

4 oz Can Roasted Green Chilies

Instructions

Directions

Cut the steaks into 1 inch thick by 3 to 4 inch long strips.
Cube steak is already tenderized with a machine and will have indentions to tenderize it. Round steak (or any other cut) will need to be beaten out with a kitchen mallet or rolling pin between plastic wrap or wax paper.

To set up the breading station

You will need 2 shallow bowls or plates for this step.
Glass half casserole dishes always work well.
In the first vessel will be the seasoned flour.
In the second, place the egg and milk mixture. Beat well.

To begin cooking:

Season the raw steak strips well with seasoning salt and pepper.
Dip meat pieces into the flour mixture, then into the egg mixture, then back into the flour mix. Place each one on a baking sheet as you get done.
Transfer the baking sheet into the refrigerator for 20 minutes to let the breading adhere.

Frying the Steak Fingers

In a skillet in hot oil, bring the oil to 350°, cook steak fingers on both sides (2-4 minutes each side) until golden brown. Remove from the pan and place on cookie sheets to drain.
Salt immediately and serve hot with Creamy Gravy.

Creamy Gravy Directions:

In a skillet, start with 4 tablespoons of butter or 4 tablespoons of meat drippings, whisk in 4 tablespoons of flour to create a roux.
Add 1 can of evaporated milk, whisking well to incorporate the milk into the roux and prevent lumps. Then begin to add the second can.
Bring to a simmer, always whisking well so the bottom doesn't burn. (You can also switch to a spatula at this point if that is easier to stir the gravy). The gravy will begin to thicken as the mixture approaches the boiling point.
You don't have to use the entire second can of evaporated milk if you want a very thick gravy, you can just judge as you go and use the leftover second can of evaporated milk to thin the gravy as needed.
Season liberally with salt, pepper, garlic powder, and a dash of hot sauce, or a squeeze of lemon juice for acidity.

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