Our family especially enjoys this tender moose main dish in the fall and winter, when an oven meal really satisfies. The seasonings cover the game flavor wonderfully, and the tomatoes keep the meat nice and moist. -Chris Mountain, Innisfail, Alberta
- 1 boneless moose or beef top sirloin steak (about 1 inch thick and 1-1/2 pounds)
- 1/4 cup cornstarch
- 1 tablespoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons canola oil
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 medium onion, thinly sliced
- 1 medium carrot, diced
- Hot cooked noodles, optional
- Cut steak into serving-size pieces. Combine the cornstarch, mustard, salt and pepper; rub half over steak. Pound with a meat mallet to tenderize. Rub with remaining cornstarch mixture; pound on both sides with the mallet.
- In a large skillet, brown steak in oil. Transfer to a greased 2-1/2-qt. baking dish. Top with tomatoes, onion and carrot. Cover and bake at 350° for 1-1/4 to 1-1/2 hours or until meat is tender. Serve with noodles if desired. Yield: 4-6 servings.
Originally published as Moose Steak in Taste of Home October/November 1998, p37
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