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Swiss Elk Steak Recipe

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Growing up in Montana, I enjoyed eating elk on a regular basis. You'll find the elk cooks up nice and tender. Plus, it's elegant enough to serve company.

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Swiss Elk Steak Recipe

Prep: 20 min. Bake: 1-1/2 hours

Yield: 4 Servings

20 90 110

Ingredients

2 pounds elk steak
All-purpose flour
2 tablespoons butter
1 can (15 ounces) tomato sauce
1/2 cup red wine or beef broth
2 tablespoons Worcestershire sauce
1/2 cup diced onion
1/2 cup diced green pepper
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices Swiss cheese, optional
Cooked noodles

Directions

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. Yield: 4 servings.

Nutritional Facts 1 serving (1 cup) equals 419 calories, 11 g fat (5 g saturated fat), 140 mg cholesterol, 1,198 mg sodium, 18 g carbohydrate, 3 g fiber, 56 g protein.

Originally published as Swiss Elk Steak in Taste of Home October/November 1993, p35

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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