Steak Fingers and Gravy - The Pioneer Woman Style

The Pioneer Woman's Perfect Pot Roast recipe was so delicious, I just had to try another. Her recipe for Steak Fingers and Gravy was my next pick.

It took me an hour and half to prepare . . . because I am part turtle . . . and started with not fully thawed cube steak . . . that I then defrosted the rest of the way in the microwave . . . and hand cut . . . because I am dedicated (translate cheap) . . . and already had cube steak thawing in the fridge. After about 20 minutes, I had gotten this far -- two breaded steak fingers and one, uhm, steak nugget. Ehem.

Next time, I might will splurge and buy the pre-cut not frozen cube steak.

I eventually got them into the pan and it was pretty smooth sailing from there on. I love that familiar country cooking sizzle you know is going to end up in something tasting really good. I am a firm believer in cooking by sight, smell, and sound. Here is a batch just before turning, halfway through cooking.



By the time they were done, the steak fingers were a beautiful, crisp golden brown on the outside, meat done just right on the inside, and smelled delicious!



The gravy was a nice consistency, not the least bit lumpy, a big accomplishment for me. Served with skin-in mashed potatoes, it made a tasty dinner that even my seven-year-old twins gobbled down quickly.

Done over again, I would season the meat as well as the batter, but all in all, this recipe is a definite win. Shoot, with a little practice and pre-cut meat, I think I could even get the prep time down to an acceptable 30 minutes or so.

Try the recipe out yourself and see what you think. You can find The Pioneer Woman's recipe for Steak Fingers and Gravy here - http://thepioneerwoman.com/cooking/2012/07/steak-fingers-with-gravy/.

Dishing It Up, Pioneer Woman Style

If you haven't heard of the fabulous Pioneer Woman, I've got to tell you, she's a blogger, photographer, and cook extraordinaire. She writes about ranch life, family, and food. She's entertaining, funny, and I'm learning, a pretty darn good cook.

I've heard her recipes are great, and I've finally gotten around to trying one. Yesterday, faced with one of the most beautiful cuts of meat I've ever seen, a gorgeously marbled chuck roast from Mitchell Farms, I turned to the Internet in search of the perfect recipe.

When I came across hers, I knew it had to be the one. It was, after all, labeled "Perfect Pot Roast." And Sister, she wasn't kidding.

My sweetheart raved about it. Said it was the best roast he'd ever tasted. He's good like that. He even came by for leftovers for lunch. That's really, really good.

I've got to admit, it was probably the red wine that pulled me in initially. Sounded fancy.

But I was hesitant to invest the time in browning the onions, searing the roast, and deglazing (fancy again) the pan before popping it in the oven to bake for four hours.

Oh, but it was so worth my time,

so very worth it.



 

 

Here's the link to The Pioneer Woman's Perfect Pot Roast recipe - http://thepioneerwoman.com/cooking/2011/09/2008_the_year_of_the_pot_roast/