By: Angela Ellis
Ingredients:
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup flour
- 2 lbs. elk round steak, cut until strips
- 1/4 cup shortening
- 1 can Mexican-style stewed tomatoes
- 1 1/2 cups warm water
- 1/2 cup chopped onion
- 1 minced garlic clove
- 1 T. beef-flavored gravy base
- 1/4 cup sherry
- 1 1/2 tsp. Worcestershire sauce
- 1 bell pepper, cut into strips
- 2 T. flour blended with equal amount of cold water
- Rice
Instructions:
Combine flour, salt and pepper. Dredge steak strips in seasoned flour. Heat shortening in large skillet and brown strips over medium heat. Drain tomatoes, reserving the juice. Add tomato juice, water, onion, garlic and gravy base to skillet. Reduce heat; cover and simmer for 1 1/2 hours until meat is tender. Add sherry, Worcestershire sauce and bell pepper strips. Simmer another 5 minutes. (If gravy is too thin, thicken with flour/water and cook until thick and bubbly.) Add tomatoes and cook for 5 minutes. Serve with rice.
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