Country-Fried Steak Fingers

I have a confession. I am addicted to Blue Plate Specials. Those wonderful meals you get with usually some fried piece of meat, often times covered in gravy, and all the veggie sides your heart desires. These meals were often designed as a way for the kitchen to use up ingredients that were nearing their expiration date, but became an economic way to a quick meal in the early 1900s. While their over-all popularity has risen and declined many times throughout the years, in my opinion these meat-and-two or meat-and-three “Blue Plate” specials are a staple in southern cuisine. This is no surprise as many southern kitchen staples such as Fried Chicken, Shepherds Pie, and Meatloaf make regular appearances. While I try to eat some-what healthy, these meals always seem to be the definition of comfort food for me.

These meals are not recommended to be consumed on a regular basis due to the aforementioned fried meat and gravy, but they are so delicious. One of my favorites is Country-fried Steak and Gravy. While this meal makes my mouth very happy, it usually does not do favors for my stomach which can feel as though it has consumed an entire cake afterwards. A great solution I have found to this is to cut the cubed steak into strips and cook it that way. That way I don’t eat quite as much, but the taste is still perfect!


Steak Fingers

1 1/3 cup all-purpose Flour

2 large Eggs

¾ cup Milk

1 teaspoon Seasoning Salt

1 teaspoon Black Pepper

4 Cubed Steaks

¼ cup Vegetable Oil

Heat Vegetable Oil in a large skillet over medium-high heat. While that warms, prepare your dredging station. In a bowl, mix together the flour, salt, and pepper. Mix together the eggs and milk in a separate bowl.

Cut the cubed steak into strips, about 2-3 inches thick.

To coat the steak fingers, dip them once into the flour. Then quickly dip them into the egg mixture, being sure to cover both sides. Then dip them back into the flour to fully coat all sides of the steak.

Once the meat is battered, fry the steak strips a handful at a time until golden brown on each side. Fry as many as you feel comfortable with. Just be careful not to crowd the meat in the pan as this will cause the breading to be soggy rather than firm.

When cooked through, remove from skillet and drain on a paper-towel lined plate. Cover with towel or lose foil until ready to serve. I recommend serving with “Southern Gravy” or “White Gravy.” Ill talk more about how to make that deliciousness later.



This recipe was inspired by the Pioneer Woman

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1 Comment

  • Anita 2 years ago Reply

    YUMMMMMM.What a great way to cook a truly southern meal in smaller portions.
    What are your favorite sides?

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