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Idaho Finger Steaks

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)338.457
Energy (kCal)10946.563
Carbohydrates (g)337.0485
Total fats (g)922.093
  • Cuisine

    North American >> US >> US

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 20 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Preheat the oil in a large pot to 375 degrees F (190 degrees C). | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 1 1/2 cups 223.26 17.4948 11.529000000000002 11.9682
    thyme 1 teaspoon 0.8079999999999999 0.1956 0.0445 0.0134
    marjoram 1 teaspoon 1.626 0.3634 0.076 0.0422
    salt 1 teaspoon - - - -
    salt 2 tablespoons seasoned - - - -
    worcestershire sauce 3/4 tablespoon 9.945 2.4812 0.0 0.0
    flour 2 1/2 cups 1445.7 316.5135 23.5025 5.609
    oil 4 cups 7183.2 0.0 2.296 815.7360000000001
    beef tenderloin 3 pounds cut 2082.024 0.0 301.009 88.7242

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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