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Add a photoServings: 6
Ingredients
- 3 Large eggs
- 1/2-1 c. lowfat milk
- 2 c. flour
- Salt, pepper and garlic salt to taste
- 1/4 c. extra virgin olive oil
- 1 Spanish onion, minced
- 2 cloves garlic, minced
- 1 (16 ounce.) can sliced tomatoes
- 2 cans chicken stock
- 1 datil pepper
- 4 tbsp. brown flour
- 1/4 c. water
Directions
- Mix Large eggs and lowfat milk in a deep bowl. Mix flour, salt, pepper and garlic salt in another deep bowl. Dip steaks in egg mix and then flour mix and set aside. Brown steaks in extra virgin olive oil on high heat in a large cast iron pot. Remove and set aside. Saute/fry onions and garlic in same pot till tender. Add in tomatoes and 1 c. chicken stock and cook down about 30 min. Add in meat and 3 c. chicken stock, datil pepper and salt and pepper and cook 45-60 min. Shake brown flour and water in a glass jar vigorously. Bring pot to a boil and thicken with flour mix. Serve over rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 317g | |
| Recipe makes 6 servings | |
| Calories 322 | |
| Calories from Fat 110 | 34% |
| Total Fat 12.41g | 16% |
| Saturated Fat 2.33g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 106mg | 35% |
| Sodium 329mg | 14% |
| Potassium 334mg | 10% |
| Total Carbs 41.17g | 11% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.36g | 2% |
| Protein 10.93g | 17% |
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