2-3 left over venison steaks (grilled)
Seasoned with Babe Winkelman’s Northwood’s Grill Seasoning and garlic powder
2-32 oz cans Beef broth
3-4 stalks celery (chopped)
1 Cup carrots (chopped)
1 Cup onions (chopped)
3 15 oz cans southwestern black beans
2 clove garlic (chopped with chili spices)
2 Tablespoons garlic salt
1 Teaspoon beef base
2 Tablespoons butter
Sauté carrots, onions, celery, and Garlic with butter. Cut steak into bite size pieces. Add beef broth, beef base, garlic salt, beans and steak. Simmer over medium heat ½ hour.
Garnish with parsley and sour cream.
