2 to 3 lb. venison chunks (or
4 to 5 medium potatoes, peeled
3 carrots, peeled and chopped
1 pkg. frozen green beans
1 (2 oz.) jar sliced pimientos
1 large onion
1 Tbsp. vegetable oil
2 c. water
1/4 c. flour
1 tsp. or 1 cube beef bouillon
1 tsp. salt
1/2 tsp. dried marjoram leaves
1 bay leaf
1/4 tsp. pepper
2 tsp. pepper flakes
1/4 c. ketchup
1 Tbsp. Worcestershire sauce
Coat venison with flour and pound into the meat. Brown
in vegetable oil. Cook onion until tender. Mix water, ketchup,
onion, bouillon, salt, marjoram, pepper, pepper flakes, bay
leaf and Worcestershire sauce and pour over meat. Add chopped
potatoes and carrots. Cook for 1 1/2 hours. Add green beans
and pimientos. Cook until beans are tender.
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