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Elk Swiss Steak

 

2 lbs. (approximately) lean elk or deer steak, tenderized
2 med. onions, sliced
1/4 to 1/2 c. butter
1 c. water or more if necessary
2 beef bouillon cubes
Dash of garlic powder
Flour
Black pepper
1 can cream of mushroom soup
2 tsp. sugar
1 tsp. Kitchen Bouquet brown and season sauce

 

Tenderize (cube) meat with hand tool, cut into pieces about 3 x 3 inches, place, shake in plastic bag with flour, black pepper until coated, brown in nonstick fry pan with butter and sliced onions. When brown add water with dissolved beef bouillon cubes, dash of garlic powder (to taste(, 2 teaspoons sugar, simmer until tender. Checking often to see if more water is needed. When tender stir in soup and Kitchen Bouquet seasoning sauce, mixing well.

As with many recipes season to your own taste.

Last updated by admin on 8/20/2010
 
 
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