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2 people online in the last 15 minutes - 0 members, 0 anon and 2 guests. (Most ever was 43 at 03:07:25 Mon Oct 29 2012) |
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Anniem  05:38:53 Thu Dec 18 2003 Unavailable 586 posts Administrator  Mood Now:  Post Mood:  Reply |
Venison Pepper Steak
2 lb. venison steak 1/2 tsp. salt 1/4 tsp. pepper 1/4 C. flour 1/4 C. vegetable oil 1 (16 oz.) can tomatoes 1 3/4 C. water 1 T. beef stock base or bouillon cube 1/2 C. chopped onion 1 clove garlic, minced 2 large green bell peppers, cut into strips 1 1/2 tsp. Worcestershire sauce Cut steak into 1/2" strips and lightly salt. Mix salt and pepper with flour. Dredge meat and brown in hot oil. Set aside remaining seasoned flour. Drain tomatoes, reserving liquid. Add tomato liquid, water, beef stock base, onion and garlic to the meat in skillet. Cover and simmer 1 hour, 15 minutes. Add green pepper strips and Worcestershire sauce, simmer 5 minutes. Blend in tomatoes and reserved flour, simmer about 5 minutes more. Serve over egg noodles, rice or mashed potatoes. Yields 6 servings.
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