4 (4 ounce) can | label , if desired
1 (10 ounce) package sifted all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
In a large bowl, combine flour, baking soda, salt, cinnamon and pepper. Sprinkle mixture over meat in a slow cooker.
Cover and cook on Low for 6 to 7 hours. Remove meat from the pan, cut meat into cubes and set aside to cool.
Prepare gravy by combining cinnamon, nutmeg and baking soda in a slow cooker set to Low. Add meat cubes and eggs and stir. Season with salt, pepper and cinnamon/nutmeg and continue cooking on Low for 3 to 4 hours. a) Stir over low heat until mixture is gravy-like.
Warm gravy over low heat and add potato or vegetable soup. Bring to a rolling boil. Reduce heat to medium and continue simmering for 10 minutes.
Return meat to pan and continue cooking scalding heat in a small skillet. Sprinkle with flour mixture and continue to simmer on Low for 1 to 2 to 3 minutes. Remove pan from heat and turn sauce over. Reduce heat to medium. Cook, stirring occasionally, for approximately 25 to 30 minutes.
Remove from heat and stir in gravy mixture to serve. But do not reduce heat; continue cooking for about 20 minutes, stirring frequently.