Tuesday, August 5, 2014

PW: Steak Fingers

I have no idea how I ended up finding this recipe last week.


Sweet As Pie?


Just plain landing on The Pioneer Woman page and seeing it?

No clue.

I think it came to me in a vision.

But in any event, I bought the chop steak, or finger steak, or whatever it's called near you, and as tends to happen, I didn't get to cook it promptly.  Into the freezer it went -- and then this past Friday, Mick and I grabbed a few things to defrost to cook.  That was kind-of silly, because we knew we were not going to be home on Saturday.  We cooked Sunday and Monday and then, staring at me as it had done a week ago, was the tray of chopped steak, all alone in the fridge, waiting for some attention.

And slowly turning brown while it waited.

I made stuffed pork chops yesterday, and I've got a crazy-busy afternoon and evening ahead of me, so I got home from work just now and thought, "It's now or never."  I despise throwing away food. To me, it's the epitome of wastefulness, and I'm ashamed to say we end up doing it too frequently. I'm working on that. WE are working on that.

But back to today's lunch:  I loooooove country fried steak.  I also love pan gravies.  When I first started blogging and Sweet As Pie started, I made PW Chicken Fried Steak.  I was so excited about it, and it was nothing short of a disaster.  One of the reasons was that the steaks were just unbearably tough.

Today, my friends, I beat the ... bliss ... out of the chopped steak.

These are delicious!

Okay, so the plate doesn't photograph well, not one bit -- and to make it worse, I used my cell phone. But man, it's pretty and delicious in person.

And pretty delicious.

Best of all, from the time I walked in the door to the time I sat down and ate was one hour -- and that included emptying the dishwasher, checking the mail, and prepping and cooking the entire meal.


Full disclosure: CAM was my breader-eggwasher-breader.  But still ... this is easy, quick, tasty, and (at least in person!) pretty. Also, the recipe called for two pounds of steak, but I only had slightly over one pound -- and we just about ran out of breading.  I'd do 1.5 times the flour mix if I made the full batch.

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