Savory Pepper Elk Steak


1/4 cup flour

1/2 tsp. salt

1/4 tsp. pepper

1 1/2 lbs. elk round steak, cut into strips

1/4 cup shortening

1 (14-oz.) can Mexican-style stewed tomatoes
with jalapeno peppers

1 1/2 cups warm water

1/2 cup chopped onion

1 clove garlic, minced

1 tbsp. beef-flavored gravy base

1/4 cup sherry

1 1/2 tsp. Worcestershire sauce

1 1/2 tsp. browning sauce such as
Kitchen Bouquet

1/8 tsp. garlic powder

Hoagie buns

1 cup shredded Swiss or mozzarella cheese

Saute onion in butter until tender. Add to Dutch oven with remaining ingredients except buns and cheese. Cover and bake at 325° F. for 2 hours, or until roast is tender. Remove roast and let stand for 20 minutes before slicing. Slice thinly across the grain and return to cooking liquid. Toast the buns under the broiler. Place sliced roast on buns, top with cheese, and return to oven until cheese melts. Serve with meat juices poured over the sandwiches; or, serve the juices in a small bowl for dipping.

This recipe works great in a slow cooker, too; cook for 8 to 10 hours on low heat.

Jason Vander Werff

Pella, IA

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