Deer Swiss Steak or Use Beef if you like !

1 lb deer steak approx. 1/2 inch thick cut into individual portions
3 TBS butter
1 large onion sliced into 1/4 inch rings
1 large green pepper sliced into 1/4 inch rings ( optional)
1/2 cup flour seasoned with 1/2 tsp. salt
1 large can chopped tomatoes 28 oz. size
pepper to taste
3 TBS cornstarch mixed with 3/4 cup cold water , do not mix ahead of time it will separate.

In large deep skillet melt butter. Dredge each steak portion in flour mixture to coat each side with a dusting of flour. Place each steak in the pan & brown each side over medium  high heat. Watch closely so they do not burn. Flip each piece when bottom side is brown. When both sides are brown layer onions evenly over each steak. Then repeat with peppers. Spoon tomatoes over each steak & pour in all the juice. Turn heat to medium low & cover pan . Cook for one hour making sure to watch that liquid does not cook off. If you need to add water do so but you probably will not need to. When steak is fork tender if gravy is thin then mix up the cornstarch & cold water. Slowly stir in this mix a little at a time continue to cook but turn heat up to medium high. Cook till gravy is bubbly & as thick as you like. Season with more salt & pepper if needed. Taste first as the tomatoes will have added salt to the dish. Wonderful served with mashed potatoes or noodles & rice is great too !