Delicious served over egg noodles or rice.
2 pounds venison steak
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
1/4 cup vegetable oil
1 (16 ounce) can tomatoes
1 3/4 cup water
1 tablespoon beef stock base or bouillon cube
1/2 cup chopped onion
1 clove garlic, minced
2 large green bell peppers, cut
1 1/2 teaspoons Worcestershire sauce
Cut steak into 1/2-inch strips and lightly salt. Mix salt and pepper with flour. Dredge meat and brown in hot oil. Set aside remaining seasoned flour.
Drain tomatoes, reserving liquid. Add tomato liquid, water, beef stock base, onion and garlic to the meat in skillet. Cover and simmer 1 hour and 15 minutes.
Add green pepper strips and Worcestershire and simmer 5 minutes more. Blend in tomatoes and reserved flour and simmer about 5 minutes.
Yields 6 servings.