Digging through the freezer useing up some venison as the new archery season approaches...
Found some "cube" steaks, I have access to an comercial cube steak machine. If we get an older deer I like to run small steaks through twice... once then flip 90 degrees and again. It dosnt pulverize them but makes em so you just might need a knife to eat...
First I started some onions over med heat. While they were getting soft I flopped the steaks around in seasoned flour - salt, pepper, and garlic powder...
Remove the onions to a bowl and add a touch of oil, then sear the steaks off - not too much...
When they are done set aside on some paper towels.
Then put the onions back in along with some diced tomatos and get the heat up a tad, plus some seasonings. I used salt, pepper, and I like McCormics roasted garlic and bell pepper mix...
Now add a can of beef broth and a few scoops of sour cream. Let it come together and reduce for a few minutes. I added some roux to thicken quicker...
Add the steaks back in for a few minutes and shes done...
Serve over rice, noodles, or mashed taters...
We busted out the "fine" paper plates tonight.
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