Linda'S Venison Stew - cooking recipe

Ingredients

1 lb. cut up venison steak
2 large carrots
2 large potatoes
1 onion, finely chopped
1 stalk celery
2 beef bouillon cubes
salt, pepper and garlic salt to taste
oil
2 Tbsp. flour, mixed with water until smooth

Preparation

Put 2 tablespoons oil in large Teflon coated electric skillet. Pound venison with a meat hammer.
Flour venison; put in hot oil. Fry for about 20 minutes.
Put in salt, pepper and garlic salt. Add a quart of water.
Add the beef bouillon cubes.
While this is cooking, peel and cut up carrots, potatoes, onion and celery and put in a pan of water.
Bring to boil; boil for 15 minutes.
Do not drain.
Add to meat mixture.
Stir.
Add 2 tablespoons flour with water to this.
If it makes it too thick, add a little more water.
If too thin, add a little more flour.
Cook for about 10 minutes.
Serve.