• 2 lbs. of Skirt Steak or Cube Steak (cut into 4 pieces)
• 1/4-1/2 cup white wine
• 1/2 cup canola oil
• 2 tbsp. flour
• Dash of green tabasco sauce (to taste)
• Dash of Worcestershire sauce
• 1 tbsp. Dijon mustard
• 1 large onion diced
• 2 cups of beef stock
• 2-4 Large Country Hen Organic Eggs
• 4 Cups of Japanese Panko Bread Crumbs
• Salt and Pepper to taste
• Garlic Powder to taste

Season both sides of the meat pieces with salt, pepper, and garlic powder. Whisk the eggs in a large flat bottom bowl. Place the bread crumbs on a dinner plate.

In a large heavy skillet, heat the canola oil over medium high heat. Dredge your steak in the beaten egg and coat both sides with bread crumbs. Add 3-4 of the steaks to the hot oil and fry until browned, about 5 minutes per side. Remove and drain on a cooling rack. After brief drain, put into 2-3 quart crock pot and set at low heat. Repeat until all the steak pieces are cooked. If you get low on oil- add a little.

Turn up stove to medium high heat. When skillet heats up a bit, add the white wine to deglaze the skillet. Let cook about a minute whisking constantly. Add the 2 tablespoons of flour to the pan dripping, scraping the bottom with a whisk. Reduce the heat to medium and cook, stirring constantly, until the flour is medium brown and the mixture is bubbly (about 2 minutes). Slowly add the beef stock stirring constantly. Add the mustard, tabasco, and Worcestershire sauces. Salt and Pepper to taste. Add the onion to the skillet and bring to a boil over medium high heat. Once thickened, pour the gravy over the steaks in the crock pot. Cover and let simmer for 30 minutes. Serve within the next 2 hours or so. Note: This meal is ideal for the family where not everyone can eat at the same time.