Elkswisssteak Recipes

Steps:

• Mix flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl. Sprinkle half the flour mixture on one side of round steak pieces; pound steak until coating is absorbed. Flip steak and coat with remaining flour mixture; pound steak until coating is absorbed. Cut steak into 6 pieces.
• Melt shortening in a large skillet over medium heat; place steak pieces in the hot shortening. Cook until browned, 7 to 10 minutes per side. Cover and simmer until tender, about 1 hour, adding water as needed.
• Turn steak pieces over and add tomatoes, onion, and green bell pepper to the skillet. Season with salt and black pepper. Simmer until vegetables are tender, about 30 more minutes.

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

Steps:

• Dredge elk steak lightly in flour; shake off excess. Melt butter in a large skillet; brown steak on both sides. Place in a shallow baking pan. Combine the next nine ingredients; pour over steak. , Cover and bake at 350° for 1-1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles.

Steps:

• Cut steak into serving-size pieces. Combine flour, salt and 1/4 teaspoon pepper; sprinkle over steak and pound into both sides. In a skillet over medium heat, brown steak on both sides in oil. , Transfer to a greased 13-in. x 9-in. baking dish; top with onion and green pepper. Drizzle with soy sauce; sprinkle with garlic salt and remaining pepper. , Cover and bake at 325° for 1-1/2 hours or until meat is tender. Serve with noodles if desired.

Steps:

• In a large nonstick skillet, brown cube steaks on both sides in oil over medium-high heat; remove and set aside. In the same skillet, saute the onion, celery and garlic for 3-4 minutes or until tender. Add the tomatoes, tomato sauce and bouillon. Return steaks to the pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-3/4 hours or until meat is tender. , Combine cornstarch and water until smooth; stir into tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
• In a slow cooker, alternate layers of steak, green bell pepper, red bell pepper, onion, and tomatoes.
• Cover, and cook 6 to 8 hours on Low, until steaks are very tender.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a shallow baking dish.
• Cut steak into four portions and pound to 1/4-inch thickness; season with salt, pepper, and seasoned salt. Coat meat evenly with about 1 tablespoon flour.
• Heat oil in a skillet over medium heat. Cook beef in hot oil until browned completely, 3 to 5 minutes per side; transfer to prepared baking dish reserving drippings in the skillet.
• To the drippings, add tomatoes, onion, green bell pepper, beef broth, carrots, celery, garlic, 1 tablespoon flour, and Worcestershire sauce. Bring the tomato mixture to a boil; cook and stir for 2 minutes. Pour the mixture over the meat in the baking dish. Cover dish with aluminum foil.
• Bake until beef is completely tender, about 90 minutes. Sprinkle cheese over beef and return to oven uncovered until cheese is melted, 3 to 5 minutes.

Steps:

• Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf.
• Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

Steps:

• Heat oven to 325 degrees Fahrenheit.
• Cut beef into serving size pieces and arrange in 2 quart baking dish.
• Top beef with carrots and onion.
• In a bowl, combine gravy, tomatoes, 1/4 teaspoon thyme and pepper; mix well.
• Pour gravy mixture over meat and vegetables.
• Cover with foil.
• Bake for 2 hours.
• Make the instant garlic mashed potatoes as instructed on the package, adding 1/4 teaspoon thyme and dried parsley.
• Uncover meat, top with dollops of potatoes (you can pipe the potatoes on top to make it prettier if you want).
• Bake uncovered an additional 20 minutes until potatoes are just light brown.

Steps:

• In a large plastic bag, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper and garlic salt. Add beef, a few pieces at a time, and shake to coat. Remove meat from bag and pound with a mallet to tenderize. , In a Dutch oven, brown meat in oil until no longer pink. Add the green pepper, celery and onions; cook and stir for 10 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, soy sauce and remaining salt and pepper. Cover and bake at 325° for 2 hours. , Remove from the oven and return to stovetop. In a small bowl, combine water and remaining flour until smooth; gradually stir into juices. Bring to a boil over medium heat. Cook and stir sauce for 2 minutes or until thickened.

Steps:

• Heat oil in large skillet.
• Combine flour, salt and pepper.
• Cut steak into 4 or 5 servings; dredge in flour mixture.
• Brown on both sides in hot oil; remove to large baking dish.
• Place vegetables over steak; pour tomatoes, tomato sauce, water and Worcestershire over all.
• Cover and bake at 350 degrees for 1 1/2- 2 hours, or until meat is tender.
• Serve with sauce spooned over the mashed potatoes.

Steps:

• Cut elk steak in serving pieces.
• Sprinkle lightly with flour.
• Fry in hot butter, browning both sides.
• Put in a baking pan.
• Brown onions and mushrooms in same pan as the steak.
• Add to steak in baking pan.
• Combine remaining ingredients and pour over the steak.
• Cover and bake at 350F degrees for 1 1/2 hours.

Steps:

• While you prepare the meat, heat 2 Tsp olive oil in a large nonstick skillet over medium heat.
• Add onions and mushrooms, and stir to coat with oil.
• Cook, stirring occasionally, until onions are softened and lightly browned and mushroom juices have evaporated.
• Remove from pan, and set aside.
• Trim all excess fat from steak and cut into 2" by 3" pieces.
• Season generously on both sides with seasoned salt, granulated garlic, pepper, salt, and optional MSG.
• ,if desired, and set aside for about 10 minutes.
• Dump flour on counter or heavy cutting board, coat each piece of meat with flour, and set aside.
• Return a piece of meat to the flour, mounding more on top, and beat the flour into the meat with the edge of a heavy saucer or small heavy plate, making a crisscross pattern on both sides of the meat.
• Continue doing this until you can actually feel the meat starting to tenderize and the thickness is reduced to about 1/2".
• Repeat with remaining pieces of meat, and flour all pieces of meat one last time after tenderizing last piece.
• Preheat oven to 350 degrees F.
• Return nonstick skillet to medium heat, and add half of the remaining olive oil.
• When oil is hot enough that a small pinch of flour sizzles, add enough meat to form a single layer without crowding.
• When bottom side is about half browned, rearrange meat in the pan without turning over.
• When browned, turn meat, and repeat for other side.
• Remove meat and as much of the browned bits as possible to a plate.
• Add remaining oil to pan, and brown remaining meat as above.
• Set meat aside, drain all excess grease from skillet, leaving browned bits in pan and adding reserved browned bits from first batch of meat.
• Return skillet to heat, and add one can beef broth.
• Stir and scrape bottom of pan to loosen and soften crusted breading.
• Add onion mixture and remaining beef broth.
• Add the juice from the peeled whole tomatoes, and use your hands to squeeze the tomatoes into pulp as you add them to the skillet.
• Bring to a simmer and cook about 5 minutes, breaking up piece with the back of a wooden spoon.
• Place meat in a small Dutch oven, arranging so pieces form sort of a lattice work.
• Add all of the tomato-onion mixture, and move meat around to ensure that all the meat is in contact with the liquid.
• If liquid does not cover the meat, add a little more broth, tomato juice, water, or wine.
• Place Dutch oven over medium-high heat until liquid starts to boil.
• Cover, remove from heat, and place in preheated oven.
• Reduce oven temperature to 300 degree F, and cook for 1 hour.
• Rearrange meat, stir liquid gently, and continue cooking 1 more hour or until meat is tender, but not falling apart.
• Remove meat from Dutch oven, and set aside.
• Degrease gravy; it should not be necessary to add more flour to thicken it.
• It should have thicken enough from the breading on the meat.
• Blend gravy thoroughly with a hand blender or mixer.
• It does not need to be smooth, but all of the bigger chunks should be broken up.
• Return meat to the gravy and Dutch oven to the oven until ready to serve with a salad, bread, and mashed potatoes.

Steps:

• Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. , In a large skillet, brown steak in oil. Drain and place in a 2-1/2-qt. casserole. Top with the celery, onion and mushrooms. Combine the water, garlic and steak sauce; pour over vegetables, , Cover and bake at 350° for 1-1/2 hours or until the meat is tender.

Steps:

• Rub the salt and pepper on to the cut steaks on one side only. In a large frying pan, pour in all the canola oil and half of the butter. Sear half of the steak meat and half of the raw onion rings over medium heat. When the steak is browned and the onions are tender (you can remove them at separate times as needed), sear the remaining steak and onions, adding the remaining butter.
• Blend the soups and the water in a mixing bowl.
• Place the browned steaks in a large oven-proof casserole dish after pouring in some of the soup mix to just cover the bottom. Drain the oil from the onions and spread them over the steak. Pour the remaining soup mix over the top.
• The casserole should be covered with foil and baked for 2 1/2 hours in a pre-heated, 350-degree F. oven.
• Serve with Yukon Gold mashed potatoes. The casserole generates adequate gravy.

Steps:

• In a shallow dish mix together the flour and salt and pepper.
• Cut each roast into 8 pieces; dredge in flour mixture.
• In large skillet brown meat on all sides in oil. Layer roast with onions in large roasting pan. Repeat.
• Pour tomato sauce, gravy, undrained mushrooms, chopped tomatoes and reserved juice over all.
• Cover and bake at 300°F for 2-3 hours (up to 4 hours). Meat should be very, very tender.
• Remove cover and bake an additional 10-15 minutes.