If you or your kids are big fans of chicken fingers, you’re all going to love this unique take on country fried steak! Utilizing the same technique as homemade chicken tenders, these country fried steak fingers with dipping gravy are great for any meal. Smother or dip them in gravy for dinner or serve them with fried eggs for breakfast. Either way, you’ve got a hit on your hands.
Traditionally country fried steak is served as a huge flat slab on your plate, and cutting through it can be tough. Making them as fingers will make it easier to cook and to eat, and there’s something about finger food that really appeals to kids. In fact, my boys wouldn’t even try any kind of red meat until we started thinking outside the box. This meal is real family favorite now.
To begin, you’ll need to gather your ingredients, including about 2 lbs of cube steak, flour, spices, milk, eggs, oil, worcestershire sauce and butter.
You’ll want to keep your oven heated up to keep each batch of country fried steak fingers warm while the rest cook. Keep it to a low 200 degrees so they don’t overcook or burn.
It’s a great idea to use a very shallow bowl or plate to prepare each stage of the breading mixture so you can line them up for dredging your steak. In the first bowl, place just a half a cup of plain flour. In the second, mix together your milk, eggs, and worcestershire sauce. And in the third, combine 3/4 cup flour, salt, pepper, and dry mustard.
Line each plate up in order and then cut your steak into strips about 1 inch thick.
First take a steak strip and dip it into the plain flour, making sure it is well coated, and then shake off the excess.
Next, dip the flour-coated strip into the egg mixture, again making sure it is well coated. Allow any excess liquid to drip off.
Finally, dredge the steak strip into the third flour mixture so you have a nice coating.
Set each strip aside until you have enough for your first batch. While you are getting the breading done, use a large skillet with 1/4 inch of oil to heat up to around 350 degrees. Once you have enough steak strips, place them in the hot oil to cook for about 2 minutes per side.
Once your steak strips are done, remove them to a cookie sheet and place into the oven to keep warm while you finish the rest. Once you are completely done with all of the strips, move on to the gravy.
Remove all the oil from your pan and make sure there are no dark pieces left over. Turn the heat down to medium and add in your butter, allowing to melt.
Add in the rest of your flour and whisk until it is bubbly.
Then add in your milk.
Continue to whisk for 2 -3 minutes until your mixture thickens into gravy.
Serve your gravy on the side or smother the strips in it. However you choose to eat it, it will be delicious!
- 2 pounds tenderized cube steak
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground mustard
- 3 cups milk, divided
- 3 large eggs
- 2 tablespoons Worcestershire sauce
- 5 tablespoons butter
- Salt and pepper
- Oil for frying
- Preheat the oven to 200 degrees.
- Cut the cube steak into 1 to 1 1/2 inch strips.
- In a small bowl, place ½ cup flour.
- In another small bowl, mix ¾ cup flour, salt, pepper, and dry mustard together.
- In a third bowl, whisk together ½ cup milk, 3 eggs, and Worcestershire sauce.
- In a large skillet over medium-high heat, add oil until about 1/4 inch deep. When the oil reaches between 350-375 degrees, it is ready for frying.
- Dip each steak strip into the plain flour, coating both sides, and then the egg mixture. Finally, dip the steak strip in the seasoned flour shaking off excess flour.
- Fry steak strips in small batches for 1 to 2 minutes per side. Remove steak strips to a paper towel-lined oven-safe plate or baking sheet. Keep steak strips warm in the oven as the other batches of steak strips fry.
- When the last batch of steak strips is resting in the oven, carefully pour excess oil and any dark pieces from the skillet. Reduce the heat under the skillet to medium and add the butter to melt.
- Add the remaining ¼ cup of flour and whisk until bubbling. Add remaining milk and whisk until the gravy thickens, about 1 to 2 minutes. Season with salt and pepper to taste. Serve beside steak strips.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving:Calories: 539Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 212mgSodium: 962mgCarbohydrates: 47gFiber: 1gSugar: 1gProtein: 22g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.