How To Make Steak Fingers Dairy Queen Steak Finger Basket With Gravy In a medium bowl, combine the flour, 2 tablespoons cornstarch, baking powder and original seasoning. in a separate bowl, whisk together the eggs, buttermilk and remaining 1 tablespoon of cornstarch. in a deep fryer or dutch oven add about 3 inches of the oil and preheat to 350 degrees f. Storage and reheating. store steak fingers and cream gravy separately, each in an airtight container. for best results, wrap the meat in aluminum foil. when it’s time to reheat, turn the oven to 300°f, place the foil covered strips on a baking sheet and back 15 20 minutes, or until they’re warm throughout.
How To Make Steak Fingers Dairy Queen Steak Finger Basket With Gravy 8 piece serving size(g): 567. serving size(oz): 20. calories: 1500. fat cal: 814.2. fat(g): 90.5. sat. fat(g): 28.9. trans. fat(g): 2.5. chol.(mg): 114.9. A dinner classic, and better than dairy queen.printable recipe below! stay in touch in our email newsletter: kentrollins email sign up #dairyque. Fry the steak fingers until they turn a beautiful golden brown color. keep an eye on the temperature of the oil, ensuring it stays steady at around 350 degrees fahrenheit. the battered steak fingers will cool down the oil slightly, so wait for it to heat up again before adding more, ensuring even frying and a crispy, golden finish. To make the gravy just add 1 4 cup of the steak finger cooking oil to a pan. add 4 5 tablespoons of flour and stir to make a roux. you want the roux to be a little pasty like this – not too runny and not too thick. next, add 2 cups of milk and bring to a boil. add season salt and an obscene amount of black pepper.
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