Venison Steak and Gravy

2-3 pounds cubed venison steaks
2 medium onions sliced
1/3 stick margarine
1 whole egg
1 cup whole or evaporated milk
1 cup plain flour seasoned with salt and pepper
1 can 26 ozs. Campbells Cream of Mushroom Soup
1 can water - add amount to get soup thick or thin
1 tablespoon Kitchen Bouquet Seasoning & Browning Sauce
1 teaspoon salt - to taste
1 teaspoon black pepper - to taste
1/4 to 1/2 cup cooking oil
Meat tenderizer optional 

Preheat electric frying pan to 400 degrees F.

Add cooking oil and let it get hot.

In another pan, saute sliced onions in margarine until carmelized. 

Beat egg and milk together.

Dip steaks into egg/milk mixture and coat steaks with seasoned flour.

Brown steaks on both sides and add salt and pepper.

Drain oil from electric frying pan after removing steaks.

Add 1/2 can water to cream of mushroom soup and blend in seasoning and browning sauce 
until the desired color is obtained. 

Note: Add amount of water until you get the thickness desired.

Add cream of mushroom soup mixture back into electric frying pan and add the sauted onions.

Place steaks back into electric frying pan and add the sauted onions.

Place lid onto pan and cook on simmer setting until steak is tender 30 - 40 minutes.

Turn steak over about halfway of cooking time.

This meal can be left in the frying pan on simmer for several hours if desired while preparing other dishes. etc. 
Serve with rice, noodles or mashed potatoes.
Steamed/cooked cabbage seasoned with "fat back" goes very will with this.