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Add a photoServings: 8
Ingredients
- 2 pound deer round or possibly chuck steak
- 1/2 c. flour (seasoned with 1/2 teaspoon salt and pepper)
- 1/4 c. vegetable oil
- 1 med. onion (minced)
- 2 carrots (fine minced or possibly grated)
- 1 (#303) can sliced stewed tomatoes
- 1 tbsp. Worcestershire sauce
- Roux (2 tbsp. flour dissolved in 2 tbsp. melted butter)
- Salt and pepper to taste
Directions
- Heat oil in iron or possibly heavy skillet over medium heat. Dredge steaks in seasoned flour and brown on both sides slowly over medium heat. Remove meat, set aside.
- Add in 1 c. water, onion, carrot, Worcestershire sauce and stewed tomatoes. Stir while bringing vegetables to a boil. Reduce heat. Add in meat. Cover and simmer till meat is tender. Remove meat carefully with slotted spoon or possibly spatula. Place in serving bowl.
- Remove sauce from heat and stir in roux till smooth. Stirring constantly, heat to boiling over medium heat. Cook till slightly thickened. Taste, adjust seasonings. Pour over meat. Serve with mashed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 156g | |
| Recipe makes 8 servings | |
| Calories 273 | |
| Calories from Fat 81 | 30% |
| Total Fat 9.11g | 11% |
| Saturated Fat 1.7g | 7% |
| Trans Fat 0.18g | |
| Cholesterol 96mg | 32% |
| Sodium 82mg | 3% |
| Potassium 514mg | 15% |
| Total Carbs 8.83g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.4g | 1% |
| Protein 36.76g | 59% |
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