Meat with mushroom sauce

Cut the pork tenderloin into strips
1. 5 cm thick and 10-15 cm long. Stir 2 eggs with a fork and a quarter cup of water, salt and pepper. Dip each strip in an egg mixture, then fold together in a bowl with the mixture and leave to marinate for
1. 5-2 hours. Then roll each strip of meat in breadcrumbs and fry over medium heat in odorless vegetable oil. There should be so much oil that the meat is immersed in it until the middle. Fry the strips on both sides. Put in a plate and cover with a large dish so that the meat softens. Make the sauce. Pass dry mushrooms through a meat grinder, pour 1 cup of water and cook for 10 minutes. Reduce the fire to a minimum. Fry the flour in a dry pan until brown. Pour a thin stream of egg liquid into the mushroom decoction with constant stirring, remaining after soaking the meat. Boil a little. Pour flour. Stir well so that there are no lumps, you can add butter. Salt to taste. When served, the meat can be poured with sauce or served separately.