HOT ELK DISH

1 lb. Elk steak, cubed (beef, pork or veal can be substituted)
3 tbsp. butter
3 med. onions, sliced
1 1/2 cup diced celery
1/2 cup rice
1 Sm. can of mushrooms
1/4 green pepper, diced
3 tbsp. soy sauce
1 can mushroom soup
1 can chicken-rice soup
1/2 tsp. salt

Saute meat in a 12 or 13 inch Fry pan with butter until brown. Set aside. Saute onions in pan drippings until tender. Add meat and remaining ingredient except almonds, with 2 soup cans water; mix well Simmer for 1 hour. Sprinkle with almonds. Simmer another 10 minutes and serve with Dutch oven rolls.