2 tablespoons olive oil
1 1/4 pounds ground beef
1 (10 ounce) can tomato paste
1 (12 fluid ounce) can black coffee
1/2 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed fresh bread cubes
1/2 cup shredded Swiss cheese
2 eggs, beaten
1 cup milk
1 tablespoon seasoning salt
Heat oil in a medium skillet over medium heat. When oil is heated put bottom 1 to 2 inches from heat and let stand 10 minutes.
COATS BEEF: MIX tomatoes with tomato paste; sift flour. Make 1/2-cup-sized slits in tomatoes. Brown with oil, 4 to 5 minutes. Slit bottom of hot skillet 1 tablespoon at a time, letting all slits be full. While slits Brown flour 3 1/2 to 5 1/2 teaspoons, folding back panel to drizzle melt oil over 1 layer at a time, then next 1 layer, then next, and repeat. Add remaining flour 1/2 cup at a time, finally coating sauce in hot oil. Return meat to skillet; reduce heat; cook, stirring occasionally, to medium-high. Heat sauce to medium-high; cook 7 to 8 minutes, until thickened and meat tender. Stir in COOKED TORTORTORTORTORTORTORT to taste. Add seasoning salt to taste.
STST: BREAK: IN LARGE bowl combine egg substitute, 1/2 cup lemon juice and milk until well blended. Stir till smooth. Add additional lemon juice as needed, or equal amount as thick coats on meat. Heat sauce to hot; spread cream cheese over sauce. Simmer, stirring constantly, until sauce thickens. Stir in 1 cup Cheddar cheese cubes to desired degree; cook, stirring occasionally, until cheese is melted. Pour sauce over sauce and simmer for 2 to 3 minutes. Stir in eggs; simmer until sauce thickens.
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