|Elk meat||3 Pound, cubed|
|Flour||2⁄3 Cup (10.67 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Boiling water||3 Cup (48 tbs)|
|Tomato sauce||8 Ounce (1 Can)|
|Carrots||7 Medium, pared and diced|
|Onion||1 Large, cut into small pieces|
|Frozen peas||10 Ounce (1 Package)|
|Cold water||1⁄3 Cup (5.33 tbs)|
Dredge meat in 1/2 cup flour, then brown in shortening.
Place meat, salt, pepper, sugar, boiling water and tomato sauce in kettle.
Simmer slowly, covered for 2 hours.
Add carrots, onions, herbs and peas.
Simmer, covered, 35 minutes.
Blend 1/3 cup water with 1/3 cup flour to form a paste.
Slowly stir into simmering stew and cook until thickened.