| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Cubed Elk/Deer round steak |
| 3 |
tb |
Margarine or butter |
| 2 |
c |
Medium white sauce |
| 1 |
ts |
Celery salt |
| 1/4 |
ts |
Pepper |
| 3 |
tb |
Chopped parsley |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Pickle relish |
| 1/2 |
c |
Dry bread crumbs |
| 2 |
tb |
Margarine or butter |
INSTRUCTIONS
TOPPING
Brown steak in 3 tablespoons margarine or butter. Add a small amount of
water and cook in a covered skillet until tender, adding a little water
from time to time as needed. When done add white sauce, seasonings, parsley
and pickle relish. Put mixture in a greased casserole. Sprinkle top with
bread crumbs and dot with margarine or butter. Bake in a moderate oven (350
degrees F.) until crumbs are browned.
Source: Agrigultural Extension Service The University of Tennessee
Institute of Agriculture Submitted By LARRY CHRISTLEY On WED, 10-06-93
(18:18)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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