Reviewed: Oct. 24, 2009

i made these and used cube steak and they looked just like the picture and it made alot. i added extra seasonings to the flour and made gravy to dip them in. served with mashed potatoes.. good. i used a ten inch fry pan so use either a bigger skillet or be prepared to stand in front of the stove a while. plenty leftover and i fed 4 with them.

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soupisgoodfood33

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Sep. 10, 2009

Amazing. My steak fingers turned out just like the ones in the photo and they tasted wonderful. Of course we changed the seasonings to fit our taste but I cannot fault this recipe. It was delicious and about four other people agree with me. I would suggest using a little of the leftover grease and making gravy, just adds that little extra.

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Leah

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Reviewed: Aug. 11, 2009

It was good but not great. I added garlic powder, seasoned salt, onion powder and black pepper to the flour for some taste. I would imagine without some seasonings it would have been way, way too bland.

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tobytyler11

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Reviewed: Jul. 26, 2009

I made a few changes, I used seasoned flour especially for fried foods. I added red pepper.

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KEIRISTY

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Reviewed: May 8, 2009

Tried this tonight and not too bad for a first run. I used seasoned tenderizer and Worcestershire sauce, then pounded them w/meat tool. They could have used a lot more pounding, but maybe it was the cut of meat I bought. I also added about 2 tsp each of garlic powder and onion powder to egg wash; it helped a lot with the flavor. Will try again and will remember to try to tenderize even more.

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soonermom

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Reviewed: Mar. 13, 2009

Not bad. I followed the recipe as printed. My wife and kids liked it. I thought it could use something other spices as well. Still...I would cook it again. Thanks

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Miguel

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Reviewed: Sep. 26, 2008

My most favorite food. There is something cathartic about beating the steak to tenderness, or if you prefer, using the new steel bladed pokers to poke the steak into tenderness. If you use the pokers, besure to coat the steak with seasoning of your choice as the pokers will shove some of that seasoning inside the meat and will flavor the piece throughout. Oh, and don't forget the Catsup.

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Jack

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Reviewed: Aug. 24, 2008

We love steak fingers.. my mom made these for us when i was a kid and we couldn't get enough of them. Of course you need to season them with more then just salt and pepper. I use garlic salt in place of regular salt and once they come out of the grease i season them with a touch of cracked black pepper. There is a small hole in the wall joint in Haskell, TX that serves some of the best fingers. When we go home for reunions we spot in a couple of times before we leave.

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A Soldiers Sweetheart

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Jul. 13, 2008

I made this recipe & the steak fingers were absolutely delicious. What a yummy way to enjoy beef!

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Cemetery

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: May 20, 2008

I was very happy to find a recipe my family loves for tenderized round. My 6 year old can't get enough of these!

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Monica

Cooking Level: Intermediate

Home Town: Mount Ayr, Iowa, USA

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Reviewed: Apr. 29, 2008

I love these! I added a little garlic salt and seasoning salt to the flour mixture. Very yummy! Thanks.

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Cheri

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Apr. 20, 2008

I think this recipe is a good start to your steak fingers, but I always add additional spices and herbs to everything I make. This recipe is no exception to that rule. I add Monterey grill seasoning and let my meat soak in milk for a few hours so it tenderizes before breading. I also pound it with a meat mallet before cutting into strips.

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April

Cooking Level: Intermediate

Home Town: New London, Connecticut, USA

Living In: Lexington, Kentucky, USA

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Reviewed: Mar. 31, 2008

Whether you cut this into strips or leave it whole, the trick to a tender round steak for chicken fried steak is to really pound it out. What I've been doing for years (thanks to a very old Fannie Farmer cookbook) is to pound a small amount of flour into both sides of the meat (but pound it out really, really well). Then season as you wish. We like more seasoned food so I use more salt and pepper. Everyone will have a different opinion on the seasoning, so do what tastes good to you. For a heavier coating, double dip your steaks in the egg and flour. For a lighter coating just dip once.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 22, 2008

A little messy and fattening, but my family loves these. We like to use cube steak instead of round steak, since the results are a little more tender.

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Laura

Cooking Level: Intermediate

Home Town: Blue Ridge, Georgia, USA

Living In: Jasper, Georgia, USA

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Reviewed: Jan. 4, 2008

I've tried your recipe for my family and it was well liked. I know I will make it again. Thank you for this recipe.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Dec. 10, 2007

It was ok!!! not as crunchy as i thought it would be!!!

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KAT

Cooking Level: Expert

Living In: Homestead, Florida, USA

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Reviewed: Dec. 5, 2007

Great batter method. I used 1/2 cornstarch and 1/2 flour and spiced up the mixture.

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JILL-CH

Cooking Level: Intermediate

Living In: Spring, Texas, USA

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Reviewed: Oct. 4, 2007

Quick and easy. Cube steak works gread - very tender.

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Brenda

Cooking Level: Intermediate

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Reviewed: Jun. 12, 2007

I always make these for the grandkids. I use cube steak and cut in strips while still a little frozen. Salt & pepper and dip them in flour and fry for about 2-3 minutes in hot oil. I found cube steak easier for the younger ones to chew. Good either way.

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Linda-at-Keswick

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Reviewed: Mar. 16, 2007

My son who is the pickiest loved these. I served them with ketchup. Will definately make these again.

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diamondsquilts

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