Venison Swiss Steak for Two


2 T. flour

3/4 tsp. salt, divided

1/4 tsp. pepper

3/4 lb. boneless venison steak, about 1/2 inch thick

1 T. vegetable oil
1 (8-oz.) can stewed tomatoes

1 medium green bell pepper, sliced

1 medium onion, sliced

In resealable plastic bag, combine flour, 1/4 teaspoon of the salt, and the pepper; shake to mix.

Add steak and shake to coat. In large skillet, brown steak in oil over medium heat. Add tomatoes; cover and simmer for 30 minutes.

Add bell pepper, onion and remaining 1/2 teaspoon salt. Cover and simmer until meat is tender, 20 to 30 minutes longer.

Robert Gailey
Nezperce, ID

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