ESPANOL ELK…
By Montana Grant

Posted: February 13, 2020

Or any wild game steaks are great when baked slow. This Spanish Steak recipe is my Mothers. It especially worked best with tougher cuts of meat or round steak. If you have older meat in your freezer, you can also bring it back to life with this simple baked steak recipe.

SPANISH STEAK

1 lb. of round steak tenderized or pounded with a mallet, 3 Tbsp. oil, ¼ cup of flour, 1 8oz. can of tomato sauce, ½ tsp. of salt and pepper, 1 sliced onion, 1 green pepper sliced into strips, 1 can of mushrooms, 1 tsp. Worcestershire sauce, 1 Tbsp. lemon juice, sliced tomatoes or a can of Stewed tomatoes.

Cut the steaks into serving sized pieces and roll in the flour. Heat oil and brown the steaks. Add the salt and pepper. Place meat into a baking dish. Add the sliced onion to the pan and cook until soft. Now add the pepper, mushrooms, tomato sauce, Worcestershire sauce, and lemon juice to the pan and cook about 2 minutes. Lay sliced tomatoes or a can of Stewed tomatoes on top. Pour this mix overtop the steaks and bake at 350 degrees for 1 ½ hours.

Serve with noodles or rice.

Muy Bien!

Montana Grant

For more Montana Grant, find him cooking at www.montanagrantfishing.com.