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Name: Chicken Fried Steak Fingers
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Round Steak or Cube Steak (cut into strips or large Slabs); 1/2 c Flour (about); Water; JEANESS THIBODEAU (GCCM87A); 1 pk Saltine Crackers Finely crushed; Salt, pepper and garlic powder

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INGREDIENTS

Round Steak ; or Cube Steak (cut into strips or large Slabs)
1/2 c Flour ; (about)
Water
JEANESS THIBODEAU (GCCM87A)
1 pk Saltine Crackers ; Finely crushed
Salt, pepper and garlic powder

INSTRUCTIONS

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 Potatos, Green Beans and Biscuits. Reformatted by: CYGNUS, HCPM52C Recipe By : From: Terri Woltmon Date: 04-15-94 (20:09) Number: 208 From Neds Opus Date: 04-15-94 (20:09) Num (4) Cooking File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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Chicken Fried Steak Fingers

Round Steak or Cube Steak (cut into strips or large Slabs)
1/2 c Flour (about)
 Water
 JEANESS THIBODEAU (GCCM87A)
1 pk Saltine Crackers Finely crushed
 Salt, pepper and garlic powder

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 Potatos, Green Beans and  Biscuits. Reformatted by: CYGNUS, HCPM52C    Recipe By     :    From: Terri Woltmon                 Date: 04-15-94 (20:09) Number: 208 From Neds Opus Date:  04-15-94 (20:09) Num   (4) Cooking    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (76g)
Recipe Makes: 1

Calories: 273
Calories from Fat: 7 (3%)

Amt Per Serving		% DV

	Total Fat 0.7g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0.1g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 156.6mg		5 %
Potassium 80.3mg		2 %
Total Carbohydrate 57.2g		17 %
	Dietary Fiber 2g	8 %
	Sugars, other 55.2g
Protein 7.7g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 273

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