3 eggs
1/2-1 c. milk
2 c. flour
Salt, pepper and garlic salt to taste
1/4 c. olive oil
1 Spanish onion, chopped
2 cloves garlic, chopped
1 (16 oz.) can sliced tomatoes
2 cans chicken stock
1 datil pepper
4 tbsp. brown flour
1/4 c. water

Mix eggs and milk in a deep bowl. Mix flour, salt, pepper and garlic salt in another deep bowl. Dip steaks in egg mixture and then flour mixture and set aside. Brown steaks in olive oil on high heat in a large cast iron pot. Remove and set aside. Saute onions and garlic in same pot until tender. Add tomatoes and 1 cup chicken stock and cook down about 30 minutes. Add meat and 3 cups chicken stock, datil pepper and salt and pepper and cook 45-60 minutes. Shake brown flour and water in a glass jar vigorously. Bring pot to a boil and thicken with flour mixture. Serve over rice.