Venison Swiss Steak

4 Venison steaks 1/2 lb each
1/3 c Flour
1/4 ts Pepper
1/8 ts Seasoned salt
4 tb Cooking oil
1/2 c Minced onion
6 Fresh sliced mushrooms
1 Beef bouillon cube

Mix dry ingredients and dredge each steak. Heat cooking oil over medium heat in a heavy frying pan and brown steaks. When steaks are turned onion, mushrooms and brown. Add 2-1/2 cups water and bouillion cube, cover and simmer for one hour or until a fork can easily be withdrawn from meat. Misture can be thickened to desired consistency with remaining flour mixture.

Serve over hot buttered noodles, potatoes, bread or toast.

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