Steak fingers with gravy

Ingredients:

Steak fingers

• 1 cup premium flour
• 1 teaspoon seasoned salt
• 0.5 tsp black pepper
• 1/4 tsp cayenne pepper
• 1 cup of milk
• 3 eggs
• 900 g of pounded round steak, cut into 2.5 cm wide strips.
• 2 tablespoons butter
• 2 tablespoons of vegetable oil

Milk sauce

• 2 tbsp. premium flour + more as needed
• 3-4 cups of milk

Preparation:

1. Steak fingers:
   
   Mix flour, seasoning salt, and pepper. In another bowl, whisk together the milk and eggs. Dredge the meat strips in the flour mixture, then quickly dip them in the egg mixture, then dredge them again in the flour mixture to coat both sides.
2. Heat the butter and garlic in a large skillet over medium heat. Fry the steak strips, 4-5 at a time, turning them over. When the meat is browned, transfer it to a plate lined with paper towels to drain excess fat. Fry the fingers in the same manner. Cover tightly with foil to keep the meat warm. In the same skillet, prepare the gravy.
3. Milk sauce:
   
   Add 1/4 cup of lard. Sprinkle with flour. Stir until it forms a paste (add more flour if needed) and cook over medium heat until the paste turns dark golden brown. Pour in about 3 cups of milk, stirring constantly. Cook until the gravy thickens, stirring constantly and adding more milk if the gravy is too thick. Season with salt and pepper and ladle the gravy into small bowls.
4. Serve the steak fingers with the gravy. Delicious!