1 round steak, 1-1/2 to 2 in.
6 TB flour
1 can mushroom soup
salt & pepper to taste
2 TB frying fat
If you kill a big buck and know he will not be as tender as a spike horn or doe, cut a round steak about 2 inches thick, dredge in flour, let stand for an hour and then re-flour 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 cutup turnips and fresh green beans around the meat, just before pouring the mushroom soup on.
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