Ingredients
-
1/2
-
1/4
-
1/4
-
1/4
-
1
-
1/2
-
1
-
-
-
-
-
-
-
-
Directions
Steakfingers Thompson, SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES This recipe dates to the 1870’s created by a Ben Thompson in Texas Venison or bison can be used for this recipe Prep time includes freezer time Note : This uses ground or chopped meat not steak cut into strips This recipe recorded by Shadows wife , Oh my goodness I have this book Such a fun book My neighbor writes cook books, and she is looking at it now I did make this recipe, it was good and something different, used Gr beef and lots hot sauce just used my wok Thanks for a fun laugh , SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES This recipe dates to the 1870’s created by a Ben Thompson in Texas Venison or bison can be used for this recipe Prep time includes freezer time Note : This uses ground or chopped meat not steak cut into strips This recipe recorded by Shadows wife
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Steps
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1
Done
|
* Take Ground Beef (i Usually Add Pepper) and Flatten on a Cookie Sheet Until Approximately 1/4 Inch Thick. |
|
2
Done
|
Cut Into Strips About 2 Inches Wide and 4 Inches Long. |
|
3
Done
|
Freeze on Cookie Sheet. |
|
4
Done
|
Mix the Flour, Cornmeal, Salt and Baking Soda. |
|
5
Done
|
Stir in the Egg and Buttermilk (tabasco Is Good Too!). |
|
6
Done
|
Mix Well to Form the Batter. |
|
7
Done
|
When Ready to Cook, Remove the Meat from the Freezer and Carefully Break Into Strips. |
|
8
Done
|
Then Roll Frozen Strips in Flour. |
|
9
Done
|
Next, Dip the Strips in the Batter to Coat. |
|
10
Done
|
If You Have a Deep Fryer, Fry at 375 to 400 Degrees Until Golden Brown. |
|
11
Done
|
or Fry in Deep Frying Pan With Enough Oil to Reach Half Way Up Strip. |
|
12
Done
|
Turn to Cook the Other Side. |
|
13
Done
|
Serve Warm Plated With a Good Salad or Veggie. |
|
14
Done
|
Remember, Any of Your Favorite Seasonings Can Be Added to the Meat and/or the Batter. |
