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Swiss Elk Steak

 Swiss Elk Steak
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.
4 ServingsPrep: 20 min. Bake: 1-1/2 hours

Ingredients

  • 2 pounds elk steak
  • King Arthur Unbleached 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,

2 of 2

Swiss Elk Steak (continued)

Nutritional Facts: 11 g fat (5 g saturated fat), 140 mg cholesterol, 1,198 mg sodium, 18 g carbohydrate, 3 g fiber, 56 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.