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Elk, Venison, or Beef Stew Recipe

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This recipe for Elk, Venison, or Beef Stew, by , is from The Crawford Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Bertha Crawford -Story

Category:
Category:

Ingredients:  
Ingredients:  
Approximately 2 pounds, lean elk, venison, or beef.
Oil to brown meat.
1 c canned corn.
1 large onion cut in eighths.
4 medium potatoes, cut into eighths
1 8 oz can tomato sauce.
6 cups water
6 level tbsp flour
salt and pepper to taste

Directions:
Directions:
Brown meat in small amt of oil in skillet. Stir in flour to coat browned meat, and to absorb oil.
Remove from heat. Place other ingredients, excluding potatoes, salt and pepper, in a large pot reserving enough of the liquid to pour over the meat mixture in the skillet so as to loosen the ingredients enough to pour from the skillet into the pot. Simmer, stirring occasionally. May add water, as needed. When meat is tender, add the potatoes and salt and pepper to taste and simmer until the potatoes are done. Serve with cornbread or yeast rolls.

 

 

 

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