Ingredients
-
1
-
1
-
1/4
-
1/8
-
1
-
1
-
-
1
-
1
-
2
-
1/2
-
1 1/2
-
1/2
-
2
-
Directions
Helen Smith’s Finger Steaks, , Very good finger steaks I wasn’t patient enough to refridgerate for 2 days so used lawry’s season all instead of meat tenderizer then cooked them right away
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Steps
|
1
Done
|
Cut Each Cube of Meat Into 3 or 4 Slices. |
|
2
Done
|
Cut Each Slice Into 3 to 4 Strips. |
|
3
Done
|
This Should Provide 60 to 72 Finger Steaks (12 to 13 Pieces Per Serving). |
|
4
Done
|
Spread the Finger Steaks Onto Wax Paper. |
|
5
Done
|
Sprinkle Generously With Tenderizer, Garlic Salt, Salt Pepper and Paprika. |
|
6
Done
|
Pound Seasonings Into Finger Steaks Completely. |
|
7
Done
|
Place Finger Steaks in a Bowl, Stir in Catsup. |
|
8
Done
|
Cover and Refrigerate For 1 to 2 Days. |
|
9
Done
|
When Ready, Mix Batter Ingredients. |
|
10
Done
|
Pour All the Meat and Juice Into the Batter Mixture. |
|
11
Done
|
Stir Until Finger Steaks Completely Covered. |
|
12
Done
|
Fry in Hot Deep Fryer Until Brown. |
