6 6-oz Cubed Steaks

3 Eggs; Lg

1/2 c Water

2 c Unbleached Flour

1 qt Vegetable Oil; For Frying

2 1/2 c Milk

1 tb Instant Chicken Bouillon; OR

1 tb Chicken Base

3 tb Jalapeno Seasoning Salt

1 c Garlic Salt

3/4 c Celery Salt

1/4 c Salt

2 c Jalapeno Powder; *

1/2 c New Mexico Chile Powder; *

~-----------------------JALAPENO SEASONING SALT-------------------------- * Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks.