Smothered Round Steak (or Venison)An Old and Reliable Recipe.

• One 2-pound round steak or venison backstrap (about 1/4-inch-thick)
• Ground white pepper to taste
• 2 teaspoons olive oil
• 2 medium white onions, sliced
• 1 to 1 1/2 cups water
• 1 beef bouillon cube

1. Trim the meat and cut it into 1-by-3-inch slices.
2. Sprinkle with white pepper.
3. Preheat a large nonstick skillet over high heat.
4. Add the oil.
5. In batches if necessary, brown the meat on all sides, about 3 minutes.
6. Add the onions, enough of the water to cover the bottom of the pan by 1/4 inch, and the bouillon cube.
7. Cover, reduce the heat to medium-low, and simmer until tender, 20 to 40 minutes, depending upon the cut of meat.

backstrap, ground white pepper, olive oil, white onions, water

Taken from www.epicurious.com/recipes/food/views/smothered-round-steak-or-venison-an-old-and-reliable-recipe-391465 (may not work)