Elkswisssteak Recipes

SWISS ELK STEAK

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.

SWISS STEAK

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.

EASY SWISS STEAK

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.

SLOW COOKER SWISS STEAK

Steps:

• In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture.
• Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned.
• Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar.
• Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.

SWISS STEAK

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.

ELK SWISS STEAK

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.

VENISON SWISS STEAK

Steps:

• Preheat oven to 350.
• Pound steaks on both sides.
• Add seasonings to flour. Dredge meat in flour mixture.
• Melt butter in large skillet or kettle
• Add steaks, brown on both sides.
• Slice onions and add to meat.
• Cook until brown.
• Add tomatoes, wine, Worcestershire sauce and garlic.
• Pour into casserole dish.
• Cover and bake in oven 2-3 hours or until meat is tender.
• Last 5 minutes add sliced mushrooms.
• TIP: If using large cast iron fry pan or oven proof kettle (big enough to hold all ingredients) just cover and stick in oven. Saves on extra clean up.

VENISON SWISS STEAK

Steps:

• 1. Prep your steaks. No fat or silver skin. (I enclosed a photo of small steaks for visual) Use an electric skillet for ease of use. Turn on at 350 degrees. Add butter crisco. Just enough to cover bottom of pan.
• 2. Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
• 3. Turn over steaks and add chopped onion. Brown the other side. If you need more grease, add butter. Add tomatos, tomato sauce & worcestershire sauce. Stir and bring to a boil. Add more seasoning if needed. After it starts boiling, turn down skillet to simmer (200 degrees)and simmer for 2 hours. (More or less depending on the size steak. Cover. Add water as needed. Stir once in a while. Check to make sure that the meat is not sticking to bottom of pan. Test for tenderness. Meat should cut very easily.
• 4. Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.