Steakfingers Thompson

SOURCE BULL COOK AND AUTHENTIC HISTORICAL RECIPES . This recipe dates to the 1870's created by a Ben Thompson in Texas. Venison or bison can be used for this recipe. Prep time includes freezer time. Note : This uses ground or chopped meat not steak cut into strips. This recipe recorded by Shadows wife.

• Ready In: 8 hrs 20 mins
• Serves: 6

Ingredients

• 1⁄2 cup flour
• 1⁄4 cup cornmeal
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon baking soda
• 1  egg
• 1⁄2 cup buttermilk (or add 1 tsp. vinegar to regular milk)
• 1  lb ground beef (Check directions for preparing)

Directions

1. * Take ground beef (I usually add pepper) and flatten on a cookie sheet until approximately 1/4 inch thick.
2. Cut into strips about 2 inches wide and 4 inches long.
3. Freeze on cookie sheet.
4. Mix the flour, cornmeal, salt and baking soda.
5. Stir in the egg and buttermilk (Tabasco is good too!).
6. Mix well to form the batter.
7. When ready to cook, remove the meat from the freezer and carefully break into strips.
8. Then roll frozen strips in flour.
9. Next, dip the strips in the batter to coat.
10. If you have a deep fryer, fry at 375 to 400 degrees until golden brown.
11. Or fry in deep frying pan with enough oil to reach half way up strip.
12. Turn to cook the other side.
13. Serve warm plated with a good salad or veggie.
14. Remember, any of your favorite seasonings can be added to the meat and/or the batter.