2 pounds of (approximately) lean elk or deer steak, tenderized 2 medium onions, sliced 1/4 to 1/2 cup of margarine 1 cup of water or more if necessary 2 beef bouillon cubes Dash of garlic powder Flour Black pepper 1 can of cream of mushroom soup 2 teaspoons of sugar 1 teaspoon of 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 margarine 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.
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