Linda'S Venison Stew

• 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

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

steak, carrots, potatoes, onion, celery, salt, oil, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761034 (may not work)