Hungry Man’s Elk Steak
By Kelsey


What You Need:

Two pounds elk cube steak or tender cut of meat

Six to eight Portabella mushrooms stemmed and washed

One cup Italian style bread crumbs

One large red onion sliced

One red bell pepper seeded and cut into strips

Olive oil

Salt and pepper to taste

Garlic powder

Four large eggs beaten well

Sliced Monterey Jack cheese

Six to eight sliced Kaiser rolls

 

What You Do:

Dip the mushrooms in the beaten eggs and dredge through the bread crumbs covering well and set aside. Next flour the steaks and set aside.

Now add some olive oil to a large fry pan and heat to medium high. Add the peppers and onions and cook until lightly browned and salt and pepper to taste. Set them aside until needed and keep warm. Be sure you have enough olive oil in the same pan and add the prepared mushrooms and fry until they are golden brown and set aside keeping them warm.

Now in the same pan fry the steaks until medium done. Be sure you lightly coat the steaks with the powdered garlic and salt and pepper to taste.

Remove from pan and place the steaks on the sliced Kaiser rolls and top each with a breaded mushroom, with a slice of Monterey Jack cheese, the pepper onion mixture and finally the top half of the roll. Serve with chips and a cold beverage. This recipe should make eight quarter pound steak sandwiches.






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