Finger Steaks

By Margaret Randell

1 Round Steak
1 Egg
1 C. Milk
1 1/2 Tsp. Sugar
1 Tsp. Garlic Salt

Combine milk and egg. Beat slightly. Add dry ingredients slowly mixing each addition thoroughly to prevent lumps from forming. Cut steak in 1 inch cubes and set in the batter for at least 1 hour. (I like to let mine sit for overnight. It gives them more flavor) Remove batter coated cubes and deep-fat fry at 325 for 5 min. or until golden brown.