• 4 venison round steaks, approximately 2 lbs.
  • 3/4 c. flour
  • 1 tsp. salt
  • 1/8 tsp. turmeric
  • 1/8 tsp. paprika
  • 1/2 tsp. black pepper
  • 1/4 c. margarine
  • 1 medium onion
  • 2 c. tomato sauce
  • 1/2 c. water
  • 2 tomatoes, diced
  • 1 Tbsp. Worcestershire sauce
  • 2 tsp. sugar
  • 1 tsp. basil
  • 1 tsp. parsley flakes
  • 1/2 tsp. celery seed

    Cut venison into manageable pieces; halves or quarters works best. In a small bowl combine the flour, salt, turmeric, paprika, and pepper. Pound the meat with a meat tenderizer. Cover the meat with the flour mixture and massage in. Slice the onion into rings. In a large skillet melt the margarine. Add the onion to the skillet and sauté until the onion becomes tender. Remove the onion from the skillet and set aside. Add the meat to the skillet and cook until brown on both sides. In a medium bowl combine any remaining flour mixture, tomato sauce, water, tomatoes, Worcestershire sauce, sugar, basil, parsley, and celery. Lay the onions on top of the meat and pour the tomato mixture into the skillet. Cover and simmer until meat is tender; approximately 1 hour.
 

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