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. 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.
How To Make Steak Fingers Dairy Queen Steak Finger Basket With Gravy A dinner classic, and better than dairy queen.printable recipe below! stay in touch in our email newsletter: kentrollins email sign up #dairyque. 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. 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. Make the steak fingers: cut each steak into 3 strips, about 1 ¼” wide, and set aside until ready to use. have a dredging station ready with three rimmed trays or pie dishes. in the first tray whisk together 1 cup flour, 1 teaspoon of salt and a ½ teaspoon of pepper. in the second tray, combine milk and eggs.
Steak Fingers And Gravy Dairy Queen Basket Remake Kent Rollins 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. Make the steak fingers: cut each steak into 3 strips, about 1 ¼” wide, and set aside until ready to use. have a dredging station ready with three rimmed trays or pie dishes. in the first tray whisk together 1 cup flour, 1 teaspoon of salt and a ½ teaspoon of pepper. in the second tray, combine milk and eggs. Instructions. melt butter in a skillet over medium heat. add flour and stir constantly for 2 3 minutes until the color changes to a light golden and stops foaming. slowly whisk in the milk until smooth and creamy. add salt and black pepper, and cook for one more minute. Whisk together the eggs with the buttermilk. lightly sprinkle the steak strips with salt and pepper then dredge each strip in the flour. dip the flour coated steak into the eggs and then dredge again in the flour. heat up the oven to 200°f. in a large heavy skillet, such as a cast iron skillet, heat up an inch of oil to 300°f.
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