STEAK FINGERS RECIPE GROUND BEEF RECIPES

Name: Steak Fingers and Gravy
Cook time: 40 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon seasoned saltu00A0; 1/2 teaspoon black pepperu00A0; 1/4 teaspoon cayenneu00A0; 1 cup milku00A0; 3 eggsu00A0; 2 pounds tenderized round steak or cube steak, cut into 1-inch stripsu00A0; 2 tablespoons butter; 2 tablespoons vegetable or canola oil; 2 tablespoons all-purpose flour, plus more if needed; 3 to 4 cups milk; Salt and freshly ground black pepper

STEAK FINGERS AND GRAVY RECIPE | REE DRUMMOND - FOOD NETWORK

Steak Fingers and Gravy Recipe | Ree Drummond - Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 40 minutes

Cook Time 40 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne
1 cup milk
3 eggs
2 pounds tenderized round steak or cube steak, cut into 1-inch strips
2 tablespoons butter
2 tablespoons vegetable or canola oil
2 tablespoons all-purpose flour, plus more if needed
3 to 4 cups milk
Salt and freshly ground black pepper

Steps:

For the steak fingers: Combine the flour, seasoned salt, pepper and cayenne in a dish. Whisk together the milk and eggs in a separate dish.
To bread the meat, first dredge in the flour mixture, then dip quickly in the egg mixture and then put back into the flour mixture to coat on both sides. Continue until all the meat is breaded.
Heat the butter and vegetable oil in a large skillet over medium to medium-high heat. Fry the steak strips 4 or 5 at a time, turning midway through. When golden brown, remove from the skillet to a paper towel-lined plate. Continue with the remaining meat. Cover loosely with foil to keep warm.
For the gravy: Pour off all the grease from the skillet, and then add 1/4 cup of the grease back in. Sprinkle on the flour. Whisk the mixture till it becomes a paste (add more flour if you need to) and cook the paste over medium-low heat until it's deep golden brown. Pour in about 3 cups of the milk, whisking constantly. Allow the gravy to cook and thicken, whisking regularly and adding more milk if it seems too thick right off the bat. Season the gravy with salt and pepper and pour into small dishes.
Serve the steak fingers with the gravy. Yum!

STEAK AND KIDNEY PIE RECIPE - BBC FOOD

Steak and kidney pie recipe - BBC Food image

Make the most of inexpensive cuts of beef for this steak and kidney pie recipe - meltingly tender after long slow cooking.

Provided by Antony Worrall Thompson

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 10

Ingredients

300g puff pastry
1 egg and 1 extra egg yolk beaten together
2 tbsp vegetable oil
700g/1lb 9oz braising steak, diced
200g/7oz lamb kidney, diced
2 medium onions, diced
30g/1oz plain flour
850ml/1½ pints beef stock
salt and freshly ground black pepper, to taste
a dash of Worcestershire sauce

Steps:

Preheat the oven to 220C/425F/Gas 7
Heat the vegetable oil in a large frying pan, and brown the beef all over. (You may need to do this in batches.) Set aside, then brown the kidneys on both sides in the same pan. Add the onions and cook for 3-4 minutes.
Return the beef to the pan, sprinkle flour over and coat the meat and onions
Add the stock to the pan, stir well and bring to the boil.
Turn the heat down and simmer for 1½ hours without a lid. If the liquid evaporates too much, add more stock.
Remove from the heat. Add salt, pepper and Worcestershire sauce and allow to cool completely. Place the cooked meat mixture into a pie dish.
Roll out the pastry to 5mm/¼in thick and 5cm/2in larger than the dish you are using.
Using a rolling pin, lift the pastry and place it over the top of the pie dish. Trim and crimp the edges with your fingers and thumb.
Brush the surface with the beaten egg mixture and bake for 30-40 minutes until golden-brown and puffed.
Serve with creamy mash and steamed vegetables to soak up the gravy.

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