Venison Cube Steak

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Venison Cube STeak

From the kitchen of Dale Deibler

Ingredients:

4 ea Cube Steak

½-3/4-cup Canola or Olive Oil (cover bottom of frying pan)

2 cloves Garlic

½ Sweet Onion, Sliced

4 oz Fresh Mushrooms, Sliced

2 ea 12 oz Jars Franco/American Slow Roast Beef Gravy, 99% Fat Free

½ cup Flour

Salt & Pepper To Taste

Procedure:

	Heat oil and garlic in frying pan.
	Salt, pepper and flour cube steaks
	Brown cube steaks on both sides. Add onions and mushrooms to frying pan while steaks are browning.
	Put browned cube steaks, onions and mushrooms into a casserole dish. Cover with 1-1/2 – 2 jars of Franco/American Slow Roast Beef Gravy. Season top with black pepper.
	Cover with foil and cook @ 350º for 45 minutes to one hour.
	Uncover, cook 10 more minutes.

Serving Suggestions:

	Mash Potatoes using gravy from steaks.
	Corn on cob.

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