Elk Swiss Steak
Transform your dinner table with the bold and hearty flavors of Elk Swiss Steak, a rustic and soul-warming dish perfect for wild game enthusiasts and comfort food lovers alike. Tender, flour-dusted elk steak is seared to perfection and slow-simmered in a rich tomato-based sauce loaded with aromatics like garlic, onion, and green bell pepper, along with carrots and celery for a pop of color and texture. A splash of Worcestershire sauce and a hint of thyme elevate the sauce, creating a complex depth of flavor that pairs beautifully with mashed potatoes, rice, or crusty bread. With its long, slow cooking time, this dish transforms tougher cuts of elk into melt-in-your-mouth perfection, making it an ideal choice for cozy family dinners or special occasions. Whether you're new to cooking with wild game or looking for a delicious way to use your latest bounty, this Elk Swiss Steak recipe is sure to impress!
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Recipe Information
Ingredients
- 2 pounds elk steak
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons olive oil
- 1 large onion, sliced
- 1 large green bell pepper, sliced
- 3 cloves garlic, minced
- 28 ounces canned diced tomatoes
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 medium carrots, sliced
- 2 medium celery stalks, chopped
- 2 tablespoons parsley, chopped for garnish
Instructions
Trim any excess fat or sinew from the elk steak and cut it into 4 equal-sized pieces.
In a shallow dish, combine the flour, salt, black pepper, and paprika.
Dredge each piece of elk steak in the seasoned flour, coating both sides and shaking off any excess.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
Sear the elk steaks for 2-3 minutes on each side, until browned. Remove and set aside.
Add the remaining 1 tablespoon of olive oil to the pan. Sauté the onions, green bell peppers, and garlic for 3-4 minutes, until softened and fragrant.
Stir in the canned diced tomatoes, beef stock, Worcestershire sauce, and dried thyme. Bring the mixture to a simmer.
Return the seared elk steaks to the skillet, submerging them in the tomato mixture.
Add the sliced carrots and chopped celery to the skillet, ensuring they are evenly distributed.
Lower the heat to a gentle simmer, cover the skillet, and cook for 1.5-2 hours, or until the elk steak is fork-tender.
Stir the sauce occasionally and check to ensure the liquid levels remain sufficient. Add a splash of water or beef stock if needed.
Taste the sauce and adjust seasoning with additional salt or pepper if necessary.
Garnish with chopped parsley before serving. Serve hot with mashed potatoes, rice, or crusty bread on the side.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.7 g | 109% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 603 mg | 201% | |
| Sodium | 4563 mg | 198% | |
| Total Carbohydrate | 170.7 g | 62% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 46.7 g | ||
| Protein | 303.1 g | 606% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 454 mg | 35% | |
| Iron | 52.8 mg | 293% | |
| Potassium | 7223 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
