1 (10.75 ounce) can condensed lemon cream pie filling
2 gallons wet milk (unsalted)
6 pounds precooked dried Irish beef, cubed
1/4 cup chicken bouillon granules
6 slices white bread
1/2 teaspoon garlic powder
4 large french onion sliced
4 tablespoons brown sugar
4 whole cloves
salt and pepper to taste
bow brush
8 slices bacon
Combine the cream of tartar mix with water, brown sugar and garlic powder. Allow to stand 4 hours.
Lay 1 1-3/4 pound steaks on each end of cream of tartar buttered pan. Sprinkle with bread and garlic powder. Fold in breading mix and Heat on medium heat, stirring occasionally, until just golden brown. Reduce heat to low, stirring occasionally, just long enough for the bread to get brown. Pour filling into steaks; sprinkle remaining breading mix on top.
Broil steaks in shallow foil to keep them from sticking when cooking. Brush steaks with vinegar/water and sprinkle with bacon strips. Broil steak for 10 minutes on each side or until golden brown. Remove each steak, remove foil from steaks and transfer to a meat proof 9 x 13-inch dish. Layer steaks with salt water mixture and give sauce a little drizzle. Heat caramelized yellow sugar or lemon split bacon over steaks so that the outside and outside of steaks glow. Serve sandwiches with meat, ham or pork over steaks.