Easy Elk with Mushrooms

1.5 pounds elk meat cut into strips or cubes
1 medium onion, chopped
2 T. butter
1 cup beef boullion
2 T. catsup
8 ounces mushrooms, sliced
1 can Cream of Mushroom soup

Brown elk meat and onions in butter, add soup, boullion and catsup
Heat to boiling, cover and simmer 1 to 1.5 hours until fork tender.
Add mushrooms, salt and pepper to taste.
Serve over buttered noodles or rice.