1 1/2 to 2 lbs. venison round steak
2 green peppers, cut in 1/4 inch slices
2 med. stalks celery, sliced
1 lg. onion, sliced
1 clove fresh garlic, crushed
1/2 lb. fresh mushrooms or 4 oz. can drained
2 tbsp. butter
2 c. beef broth or beef bouillon
1 to 2 tbsp. soy sauce
2 tbsp. brown gravy sauce
2 tbsp. cornstarch mixed with cold water
Salt and pepper to taste

Cut venison into very thin slices crossgrain while still partially frozen. Saute until browned the venison, peppers, celery, onions, garlic and mushrooms in butter. Add beef broth, soy sauce, salt and pepper and simmer covered for about a half an hour until the meat and vegetables are tender. Thicken broth with the cornstarch mixture. Blend in brown gravy sauce. Serve over hot noodles or rice.