Helen Smith's Finger Steaks

• 1 lb sirloin tip steak, cut in cubes
• 1 tablespoon seasoned meat tenderizer
• 14 teaspoon garlic salt
• 18 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 tablespoon catsup
• 1 cup cold water
• 1 large egg
• 2 tablespoons vegetable oil
• 12 teaspoon salt
• 1 12 cups flour
• 12 teaspoon baking powder
• 2 tablespoons cornstarch
• oil (for deep frying)

1. Cut each cube of meat into 3 or 4 slices.
2. Cut each slice into 3 to 4 strips.
3. This should provide 60 to 72 finger steaks (12 to 13 pieces per serving).
4. Spread the finger steaks onto wax paper.
5. Sprinkle generously with tenderizer, garlic salt, salt pepper and paprika.
6. Pound seasonings into finger steaks completely.
7. Place finger steaks in a bowl, stir in catsup.
8. Cover and refrigerate for 1 to 2 days.
9. When ready, mix batter ingredients.
10. Pour all the meat and juice into the batter mixture.
11. Stir until finger steaks completely covered.
12. Fry in HOT deep fryer until brown.

seasoned meat tenderizer, garlic, ground black pepper, paprika, catsup, cold water, egg, vegetable oil, salt, flour, baking powder, cornstarch, oil

Taken from www.food.com/recipe/helen-smiths-finger-steaks-69810 (may not work)