Creole Mustard Sauce
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup Creole mustard or you can use any whole grain mustard
1 tablespoon honey
1/8 teaspoon cayenne pepper
Steak Fingers
1 1/2 pounds cube steak
salt and pepper
1/2 cup flour
2 eggs, lightly beaten
1/3 cup milk
1 teaspoon Worcestershire sauce
1/2 cup flour
1/2 sleeve Saltine crackers, finely crushed
2 teaspoons Cajun seasoning
1/2 teaspoon black pepper
vegetable oil
1. Make Creole mustard sauce. In a small bowl, mix together all ingredients. Refrigerate until needed.
2. Cut cube steak into 1-inch fingers, Season lightly with salt and pepper.
3. Place 1/2 cup flour on a plate.
4. Whisk together eggs, milk, and Worcestershire sauce in a medium bowl.
5. On another plate, combine 1/2 cup flour, saltine crumbs, Cajun seasoning and pepper.
6. Pour about 2 inches of Vegetable oil in a Dutch oven and heat to 375 degrees.
7. Dredge steak pieces in flour, shaking off excess.
8. Dip in egg mixture and then coat with flour/saltine mixture.
9. Fry steak fingers, working in 2 batches, until brown on both sides and cooked through (about 6-8 minutes).
10. Place on wire rack to drain.
No comments:
Post a Comment