Venison (deer-elk-etc) swiss steak
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Round steak 3/4-1\" thick; cut 3\" X 4\" |
| ½ | cup | Flour; for dredging |
| ½ | teaspoon | Salt; for dredging |
| ½ | teaspoon | Black pepper; for dredging |
| ½ | cup | Bacon grease |
| 1 | can | Stewed tomatoes |
| 1 | medium | Onion; chopped fine |
| 1 | large | Carrot; chopped fine |
| 1 | can | Beer (dark beer is best!) |
| 1 | tablespoon | Worcestershire sauce |
| ½ | teaspoon | Ground marjoran (or thyme) |
| 2 | cups | Beef bouillon |
| 1 | tablespoon | Brown sugar |
| Salt & pepper to taste | ||
Directions
Dredge your meat pieces in salted and peppered flour with the dry mustard sprinkled over it and brown pieces in bacon grease. Put in covered casserole or crock pot and cover with a mixture of all the other ingredients. Add enough liquid(stock or water) to make sure pieces will be under. Bake covered at 300 degrees F. for 2½-3 hrs until meat is tender.
Take off cover and bake until sauce is good and thick.
Posted to MC-Recipe Digest V1 #239 Date: Wed, 9 Oct 1996 17:49:36 0000 From: Steve <recipes@...>