Food recipes
Idaho Finger Steaks
Idaho Finger Steaks Ingredients: milk, fluid, 1% fat, without added vitamin a and vitamin d spices, thyme, dried spices, marjoram, dried salt, table salt, table sauce, worcestershire wheat flour, white, all-purpose, u...
Idaho Finger Steaks
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried
spices, marjoram, dried
salt, table
salt, table
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
beef, grass-fed, ground, raw
Directions:
Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl.
Stir in the flour gradually until the mixture reaches a thick, batter-like consistency.
Refrigerate 1 to 2 hours.
Preheat the oil in a large pot to 375 degrees F (190 degrees C).
Completely coat each piece of beef in the batter and gently place into the hot oil.
Lie them into the oil individually to keep them from sticking together.
Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes.
Allow the oil to return to 375 degrees F (190 degrees C) between batches.
Ingredients:
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, thyme, dried
spices, marjoram, dried
salt, table
salt, table
sauce, worcestershire
wheat flour, white, all-purpose, unenriched
oil, olive, salad or cooking
beef, grass-fed, ground, raw
Directions:
Mix together the milk, thyme, marjoram, salt, seasoned salt, and Worcestershire sauce in a bowl.
Stir in the flour gradually until the mixture reaches a thick, batter-like consistency.
Refrigerate 1 to 2 hours.
Preheat the oil in a large pot to 375 degrees F (190 degrees C).
Completely coat each piece of beef in the batter and gently place into the hot oil.
Lie them into the oil individually to keep them from sticking together.
Cook in small batches of 4 to 8 pieces until golden brown, about 5 minutes.
Allow the oil to return to 375 degrees F (190 degrees C) between batches.