Venison Round Steak With Onion Gravy

• 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

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

venison round steak, tenderizer, flour, margarine, onion, water, instant beef bouillon, catsup, pepper, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394682 (may not work)