Ingredients

2 lbs. (approximately) lean elk or deer steak, tenderized
2 med. onions, sliced
1/4 to 1/2 C. margarine
1 C. water or more if necessary
2 beef bouillon cubes
Dash of garlic powder
Flour
Black pepper
1 can cream of mushroom soup
2 tsp. sugar
1 tsp. Kitchen Bouquet brown and season sauce

Cooking Instructions

Tenderize (cube) meat with hand tool, cut into pieces about 3 x 3 inches, place, shake in plastic bag with flour, black pepper until coated, brown in nonstick fry pan with margarine and sliced onions. When brown add water with dissolved beef bouillon cubes, dash of garlic powder (to taste(, 2 teaspoons sugar, simmer until tender. Checking often to see if more water is needed. When tender stir in soup and Kitchen Bouquet seasoning sauce, mixing well. As with many recipes season to your own taste.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: