INGREDIENTS

INSTRUCTIONS

Instructions  Sprinkle the meat with salt and pepper and set aside. In
a deep bowl,  beat the eggs and 1/2 cup of the evaporated milk
together. In a heavy  deep-sided skillet, heat the shortening or oil to
350F. Preheat the  oven to 150F (very low).  Dredge the steaks with
flour and dip them in the egg-milk mixture,  then in flour again,
lightly shaking off the excess. With tongs,  place the steaks, a few at
a time, to the hot grease (do not place  too many at a time or they
will lower the temperature of the grease).  Fry 4 minutes on one side,
until golden brown, then turn, using tongs  or a slotted spatula, and
fry on the other side until golden. Remove  from the grease and drain
on paper towels. Keep warm in the oven.  To make the gravy:   Pour all
but 4 tablespoons of the fat from the  skillet and turn the heat to
low. Add the 3 tablespoons of flour and  cook over low heat, stirring
constantly, for 3 minutes; do not let it  burn. Add the remaining
evaporated milk, whisking until smooth and  scraping the bottom of the
pan to get up the small bits clinging to  it. Slowly pour in the water,
whisking constantly, until the gravy is  smooth and of the desired
thickness. Season with salt and pepper.  Posted to recipelu-digest by
"Diane Geary" <diane@keyway.net> on Feb  16, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 1419
Calories From Fat: 870
Total Fat: 96.8g
Cholesterol: 305.3mg
Sodium: 219.2mg
Potassium: 838.7mg
Carbohydrates: 86g
Fiber: 2.8g
Sugar: 6.6g
Protein: 46.7g