Ingredients with Measurements:
- 1 pound beef sirloin, cut into thin strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 eggs, beaten
- 1/4 cup milk
- 1 cup breadcrumbs
- 1/4 cup vegetable oil
- 1 tablespoon butter
- 1 cup sliced mushrooms
- 1/4 cup all-purpose flour
- 2 cups beef broth
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Mixing bowls
- Whisk
- Tongs
Step-by-step instructions:
1. In a mixing bowl, combine 1 cup of flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
2. In another mixing bowl, whisk together the eggs and milk.
3. Place the breadcrumbs in a third mixing bowl.
4. Dip each beef strip into the flour mixture, then the egg mixture, and finally the breadcrumbs. Make sure each strip is coated well.
5. Heat the vegetable oil in a large skillet over medium-high heat.
6. Add the breaded beef strips to the skillet and cook for 2-3 minutes on each side or until golden brown. Use tongs to flip the strips.
7. Remove the beef strips from the skillet and place them on a paper towel-lined plate to drain any excess oil.
8. In the same skillet, melt the butter over medium heat.
9. Add the sliced mushrooms and cook for 2-3 minutes or until they are tender.
10. Sprinkle 1/4 cup of flour over the mushrooms and stir well.
11. Gradually pour in the beef broth, stirring constantly to prevent lumps from forming.
12. Bring the gravy to a boil, then reduce the heat and simmer for 5-7 minutes or until it thickens.
13. Season the gravy with salt and pepper to taste.
14. Serve the finger steaks with the mushroom gravy on top.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Skillet should be heated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 460
Fat: 22g
Carbohydrates: 35g
Protein: 30g
Sodium: 1300mg
Substitutions for ingredients:
- Chicken or pork can be used instead of beef.
- Gluten-free flour and breadcrumbs can be used for a gluten-free version.
- Olive oil can be used instead of vegetable oil.
- Any type of mushrooms can be used in the gravy.
Variations:
- Add chopped onions to the mushroom gravy for extra flavor.
- Use different seasonings for the flour mixture, such as cumin or chili powder.
- Serve the finger steaks with a side of mashed potatoes or roasted vegetables.
Tips and tricks:
- Make sure the oil is hot enough before adding the breaded beef strips to the skillet.
- Use tongs to flip the strips instead of a fork to prevent the breading from falling off.
- Keep the gravy warm while the finger steaks are cooking to ensure a hot meal.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the finger steaks and gravy in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the finger steaks and mushroom gravy on a large platter with a sprinkle of chopped parsley on top.
Garnishes:
Chopped parsley or green onions can be used as a garnish.
Pairings:
This recipe pairs well with a side of mashed potatoes or roasted vegetables.
Suggested side dishes:
- Garlic mashed potatoes
- Roasted carrots and green beans
- Creamed spinach
Troubleshooting advice:
- If the breading falls off the beef strips, try pressing the breadcrumbs onto the strips more firmly.
- If the gravy is too thick, add more beef broth to thin it out.
Food safety advice:
- Make sure the beef strips are cooked to an internal temperature of 145°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Finger steaks originated in Idaho in the 1950s and have since become a popular dish in the western United States.
Flavor profiles:
The finger steaks are crispy and savory, while the mushroom gravy is rich and earthy.
Serving suggestions:
Serve the finger steaks and mushroom gravy as a main course for dinner.
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