deb's StoryIf you think your deer, elk or moose steak is a little tuff, try this recipe. I got this recipe from my mother-in-law, Beverly.
She is a Wonderful cook.
4 or 5 large
salt & pepper to taste
garlic powder to taste
14 1/2 oz - diced tomatoes (plain, stewed, etc)
a dab of butter as needed
1Prep 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.
2Flour both sides of steaks and place in skillet. Add your seasonings of salt, pepper & garlic powder to taste and brown one side.
3Turn 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.
4Serve over noodles or potatoes. I like a spoonful of sourcream on my swiss steak.