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Title: Chicken Fried Steak Fingers
Categories: Poultry
Yield: 1 Servings
| JEANESS THIBODEAU (GCCM87A) | ||
| 1 | pk | Finely crushed Saltine |
| Crack | ||
| Round Steak or Cube Steak | ||
| 1/2 | c | Flour -- (about) |
| (either cut into strips or | ||
| Water | ||
| lg | Slabs) | |
| Salt, pepper -- and garlic | ||
| Pow |
Use the flour and spices and mix together, add enough water to make a runny paste. Drench the steak in the paste, Spread the cracker crumbs out on waxed paper cover the steak with the cracker crumbs, Fry in hot oil until golden brown. For the gravy, if you use a pan to fry the steak in, drain off the oil, leaving as much of the drippings as possible. Add 4TBS butter, melt the butter in the pan, then add 4TBS flour stir until thickened. Add about 1 cup of milk stirring constantly, and salt and pepper to taste Stir until bubbly and thick. Good served with Mashed Potato's, Green Beans and Biscuits. Reformatted by: CYGNUS, HCPM52C
Recipe By :
From: Terri Woltmon
Date: 04-15-94 (20:09) Number: 208 From Ned's Opus Date:
04-15-94 (20:09) Num (4) Cooking By David Rhodes previous next