Beazell's Cook Book

Steak Fingers & Country Gravy

Recipe detail

  • ( 0 Assessment ) 
  • Recipe prints
  • Recipe recommend
  • Facebook to share
  • Recipe export

Steak Fingers & Country Gravy  




2 pounds tenderized round steak or cube steak, cut into 1-inch strips

1 cup flour

1 teaspoon Beazell's Cajun Seasoning

1/4 teaspoon black pepper

Salt, to taste

3 wholes eggs

1 cup milk

½ cup Canola oil

2 tablespoons butter, for frying

2 cups milk or more to make gravy



Combine flour, Beazell's Cajun Seasoning and pepper 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. Lay the breaded meat individually and never on top of one another. Salt these to your taste.

Heat canola oil with butter in a large skillet (black iron preferably) over medium to medium-high heat. Fry steak strips 3 or 4 at a time, turning midway through. When golden brown, remove from the pan to a plate with paper towels on it. Continue until all the meat is done.

To make the gravy, pour off all the excess grease from the pan. Add 1/4 cup of the grease back in, then sprinkle in about 3 tablespoons of the flour mixture. Whisk mixture till it becomes a nice thick paste (add more flour if you need to) and cook the paste/roux over medium-low heat until its deep golden brown. Stir this continually while it’s cooking. A wooden spoon will work best. Now, grab a whisk.  Pour in the milk very slowly, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and add more milk if it seems too thick. Season to taste with Beazell's Cajun Seasoning.


Only registered unsers may submit comments, please log in if you want o comment