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Steaks & Stuffed Steaks

Lynn's Tamale Stuffed Chuck Wagon Steak & Mexican Gravy

6 tenderized, flattened round steaks, about 1 1/2 to 2 pounds
1 can (15 oz) tamales, drained, reserve sauce
1 egg, beaten with 1 tablespoon water
1 cup flour
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cup bread crumbs or cracker crumbs
1/2 cup tomato sauce
1 teaspoon chili powder
PREPARATION:

Wrap each flattened round steak around a tamale and secure with toothpicks. Dip rolled steaks in beaten egg, then in flour seasoned with 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon chili powder. S
Dip in egg again, then dredge in bread crumbs. Heat oil in a large, heavy skillet. Brown breaded steak rolls on all sides in hot oil; reduce heat and drain off excess fat. Cook steak rolls until tender, about 10 minutes. Remove to a platter and keep hot. Combine reserved tamale sauce, tomato sauce and 1 teaspoon chili powder in the skillet; bring to a boil. Spoon sauce over steak rolls before serving.