4
venison steaks 1/2 lb each
1/3
c flour
1/4
ts pepper
1/8
ts seasoned salt
4
tb cooking oil
1/2
c minced onion
6
fresh sliced mushrooms
1
beef bouillon cube
Mix
dry ingredients and dredge each steak. Heat cooking oil over medium
heat
in a heavy frying pan and brown steaks. When steaks are turned
onion,
mushrooms and brown. Add 2-1/2 cups water and bouillion cube,
cover
and simmer for one hour or until a fork can easily be withdrawn from
meat.
Mixture can be thickened to desired consistency with remaining
flour
mixture.
Serve over hot
buttered noodles, potatoes, bread or toast.