Big Buck Steak I

Yield: 1 servings
1 ea round steak, 1-1/2 to 2 in.
6 tb flour
1 cn mushroom soup
1 salt & pepper to taste
2 tb frying fat
If you kill a big buck and know he will not be as tender as my spikehorns,
cut a round steak about 2 inches thick, dredge in flour, let stand for an
hour and then reflour the wet spots. Sear on both sides in a hot,
lightly-greased skillet or black iron pot. Now pour the can of soup
directly onto the center of the steak, then add enough hot water to cover
the meat. Cover the pot or skillet, cook in a moderate (375) oven for about
2 hours or until tender. Suggestions: TRY adding cut up turnips and fresh
green beans around the meat, just before pouring the mushroom soup on.

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