Crumble up gingersnaps in to pieces. Put into a bowl and add the catsup & sauce. Let soak while preparing steak. Cut steak in to rectangular pieces, pound slightly. Slice whole dill pickles into 4 spears each or, you can use boughten spears if you prefer.
Roll up 1 pickle spear in each piece of steak, using a toothpick to hold in place. Roll in flour until covered, salt & pepper to taste & fry in oil, till golden brown. Lay each into a large cake pan, pour mixture of gingersnaps, sauce & catsup over all. Cover with foil.
Bake in a 350°F oven for 30 minutes. Remove foil & continue baking for 10 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.