ELK AND MUSHROOMS

• 1.5 lbs ELK meat, cut into strips or cubes
• 1 medium onion, chopped
• 2 tbsp butter
• 1 cup beef bouillon
• 2 tbsp ketchup
• 8 oz mushrooms, sliced
• 1 can cream of mushroom soup

Brown ELK meat and onions in butter. Add soup, bouillon and ketchup. Heat to boiling. Cover and simmer one to one and a half hours until fork tender. Add mushrooms. Salt and pepper to taste. Serve over buttered noodles or rice.