Elk Swiss Steak

Elk Swiss Steak

2 pounds of (approximately) lean elk, tenderized
2 medium onions, sliced
1/4 to 1/2 cup of margarine
1 cup of water or more if necessary
2 beef bouillon cubes
Dash of garlic powder
Flour
Black pepper
1 can of cream of mushroom soup
2 teaspoons of sugar
1 teaspoon of Kitchen Bouquet brown and season sauce

Tenderize (cube) meat with hand tool, cut into pieces about 3 x 3 inches, place,
shake in plastic bag with flour, black pepper until coated, brown in nonstick
fry pan with margarine and sliced onions. When brown add water with dissolved
beef bouillon cubes, dash of garlic powder to taste, 2 teaspoons sugar, simmer
until tender. Check often to see if more water is needed. When tender stir
in soup and Kitchen Bouquet seasoning sauce, mixing well. As with many recipes
season to your own taste.