Braised Bear Steak

• flour
• salt and pepper
• thyme
• bear steak (3 inches thick)
• 1 c. sliced onions
• 4 Tbsp. bacon fat
• 1 1/2 c. broth
• 1 c. red wine
• 2 Tbsp. tomato paste

1. Pound flour and seasonings into the steak with edge of plate or a meat pounder.
2. Brown onions in bacon fat and add meat.
3. Brown well on all sides.
4. Add part of the broth and wine; bring to a boil.
5. Cook briskly for 5 minutes.
6. Turn the steak, reduce the heat and cover the pan.
7. Simmer for 1 1/2 hours, adding more liquid if necessary.
8. When steak is tender, remove it to a hot platter.
9. Add the tomato paste and additional liquid if needed to pan juices to make a smooth sauce.
10. Taste for seasoning and pour over the steak.
11. Surround with boiled potatoes, garnish with parsley and serve with sauteed mushrooms.

flour, salt, thyme, bear steak, onions, bacon fat, broth, red wine, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=697159 (may not work)