Texas Beef Nuggets
(Deaf Smith County)

1 pound sirloin steak*
2 tablespoons powdered steak seasoning**
2/3 cup flour, seasoned with salt and pepper to taste
2 cups crumbled corn flakes
1/2 cup finely chopped pecans
2 tablespoons Parmesan cheese
1/2 teaspoon paprika
1/4 teaspoon nutmeg (optional)
1/4 cup margarine
2 tablespoons flour
1 cup reduced-fat milk
5 ounces sharp cheddar cheese, grated
2 teaspoons Worcestershire sauce

Preheat oven to 400. Cut beef in bite size squares (about 1 1/4 inch squares) and roll in steak seasoning. Shake seasoned steak pieces in a bag containing the flour, salt and pepper mixture until each piece is individually coated. Refrigerate steak while continuing preparation. In a bowl, thoroughly blend corn flake crumbs, chopped pecans, Parmesan cheese, paprika and nutmeg (optional). Set aside.

In a saucepan, melt margarine. Add flour and stir until flour is completely dissolved. Add reduced-fat milk, heat and stir until mixture boils. Lower heat to simmer, add grated cheddar cheese and Worcestershire sauce and continue stirring and cooking until cheese melts. Keep cheese mixture warm.

Dip each floured steak square in cheese sauce, then roll in bowl of dry crumb mixture so all sides are coated. Place on well-greased or non-stick coated cookie sheet, leaving spaces between each square. Bake 15 minutes or until steak squares are a deep, golden brown. Cool slightly before removing from pan with spatula.

Yield: 6 servings (2 ounces per serving).

(*) Choice-grade sirloin preferred
(**) Located in spice section of supermarket

4H Recipe Index