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Crispy, golden-brown strips of tender steak with a peppery, savory crust, served with a classic country cream gravy. This Southern favorite is perfect for dipping and makes for an irresistible appetizer or a hearty main course.
For 4 servings
Prepare Steak and Dredging Station
Bread the Steak Fingers
Fry the Steak Fingers
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Crispy, golden-brown strips of tender steak with a peppery, savory crust, served with a classic country cream gravy. This Southern favorite is perfect for dipping and makes for an irresistible appetizer or a hearty main course.
This southern recipe takes 40 minutes to prepare and yields 4 servings. At 928.12 calories per serving with 65.18g of protein, it's a moderately challenging recipe perfect for dinner or lunch or appetizer.
Make the Country Cream Gravy
Serve
Add 1/2 teaspoon of smoked paprika and increase the cayenne pepper to 1/2 teaspoon in the flour mixture. You can also add a few dashes of hot sauce to the buttermilk wash.
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend for both the dredge and the gravy.
This recipe works wonderfully with thin, tenderized pork cutlets instead of beef for a different, delicious flavor profile.
Beef provides all essential amino acids, crucial for building and repairing muscle tissue, supporting a healthy immune system, and maintaining overall body function.
The iron found in beef (heme iron) is more easily absorbed by the body than iron from plant sources, helping to prevent iron-deficiency anemia and boosting energy levels.
This dish is a good source of B vitamins, particularly B12, niacin, and B6, which are vital for converting food into energy, supporting brain function, and forming red blood cells.
A single serving, including the cream gravy, contains approximately 550-650 calories. This can vary based on the exact size of the steak pieces and the amount of oil absorbed during frying.
As a shallow-fried dish, it is high in calories and fat, making it a dish best enjoyed in moderation. However, it is an excellent source of high-quality protein, iron, and B vitamins from the beef.
Cube steak is the traditional choice as it's pre-tenderized and cooks quickly. Alternatively, you can use top round or sirloin steak, but be sure to tenderize it with a meat mallet to about a 1/4-inch thickness for the best results.
Yes, for a lighter version. Preheat your air fryer to 400°F (200°C). After breading, spray the fingers generously with cooking oil on all sides. Cook for 8-10 minutes, flipping halfway through, until golden and crispy. The texture will be less rich than the fried version but still delicious.
This is a common issue. The main causes are: the steak was too wet, the flour wasn't pressed on firmly, or the pan was overcrowded, which lowers the oil temperature. The most effective fix is to let the breaded steak rest on a wire rack for 10-15 minutes before frying. This helps the coating set and adhere properly.
They are traditionally served with mashed potatoes, green beans, and corn on the cob. A simple side salad with a vinaigrette can also provide a nice, fresh contrast to the rich steak and gravy.