Swiss Venison Steak - cooking recipe

Ingredients

1 1/2 lb. venison steaks (1 to 1 1/2-inches thick)
flour
salt and pepper
chili powder (optional)
2 to 3 Tbsp. butter
2 onions, sliced
16 oz. can tomatoes
1/2 tsp. marjoram
1/2 tsp. thyme
1/2 c. red wine

Preparation

Dredge steaks in flour and season with salt and pepper.
Pound into meat.
Brown meat quickly in butter and set aside.
Saute onions in pan until soft.
Return meat to pan, covering it with onions and then tomatoes.
Add herbs and wine.
Cover and simmer slowly 1 1/2 to 2 hours, turning meat once or twice.
If gravy becomes too thick, add a little more wine.