Venison Round Steak With Onion Gravy - cooking recipe

Ingredients

2 lb. venison round steak
seasoned meat tenderizer
1/4 to 1/2 c. flour
3 to 4 Tbsp. margarine
1 medium onion, sliced in rings
2 1/4 c. water (reserve 1/4 c.)
2 1/2 tsp. instant beef bouillon
3 Tbsp. catsup
1/2 tsp. pepper
4 Tbsp. flour

Preparation

Remove fat from steak.
Sprinkle both sides of meat with tenderizer.
Pound flour into meat (both sides).
Use a little flour at a time.
In a covered skillet, melt 3 tablespoons of margarine and brown meat.
Put meat to side and brown onion; add margarine if needed.
Combine 2 cups water with bouillon, catsup and pepper; stir.
Pour over meat.
Turn heat low; simmer, covered, for 45 minutes or until tender.
Stir occasionally and do not let simmer dry.
Add water to keep liquid level at about 2 cups.
Mix 1/4 cup cold water with 4 tablespoons of flour; stir until smooth and add slowly to make gravy.
Stir constantly.
Serves 4 to 5.