Ingredients:
1 lb sirloin steaks
2 tablespoons dry steak seasoning
2/3 cup flour, seasoned with
salt and pepper
2 cups crumbled corn flakes
1/2 cup finely chopped pecans
2 tablespoons grated parmesan cheese
1/2 teaspoon paprika
1/2 teaspoon nutmeg (optional)
1/4 cup butter or 1/4 cup margarine
2 tablespoons flour
1 cup half-and-half cream
6 ounces sharp grated cheddar cheese
2 teaspoons Worcestershire sauce
Directions:
Set oven to 400 F.
Grease a cookie sheet.
Cut the beef into bite-size squares (about 1-1/4-inch squares).
Season the beef squares with the steak seasoning.
Shake the steak pieces in a plastic bag containing the flour (seasoned with salt and pepper), until each piece is individually coated.
Refrigerate steak while continuing preparation.
In a bowl, thoroughly blend the corn flake crumbs with the chopped pecans, Parmesan cheese, paprika and nutmeg (if using); set aside.
In a saucepan, melt the butter.
Add in the 2 Tbsp flour, and stir until flour is completely dissolved.
Whisk in the 1 cup of half and half cream, stir until the mixture come to a light boil, and thickens; lower the heat to a simmer.
Add in the grated cheddar cheese and Worcestershire sauce, and continue stirring and cooking until the cheese is completely melts; turn off the heat, and keep the mixture warm.
Dip each piece of the floured steak square in the cheese sauce, then roll in the bowl of dry crumb mixture (make sure that all sides are coated).
Place on a well-greased cookie sheet, leaving spaces between each square.
Bake for 15 minutes, or until the steak squares are a deep, golden brown.
Cool slightly before removing with a spatula.
Servings: 6
Time preparation: 25 min.
Time total: 40 min.