- 3 elk round steaks cut in half (6 pieces)
- 1 cup flour
- vegetable oil
- fresh rosemary
- fresh thyme
- 4 garlic cloves
- 1 cup onion
- 1 cup carrots
- 1 cup celery
- 1 cup fresh tomatoes
- 2 14.5 oz cans of beef broth
- 1/2 bottle red wine
- salt and pepper
- Heat heavy stock pot with 2 tablespoons vegetable oil. Lightly dust both sides of the meat with flour. Place meat in pot and sear on both sides. You might have to cook in seperate batches to be sure not to over crowd the meat. When meat is seared remove from pot and set aside.
- Add more oil if needed and saute onion, garlic, celery, carrots and herbs until the onions are transparent. Add red wine and simmer on medium-low for 5 minutes.
- Add meat, broth and tomatoes to the pot and cook for an additional 5 minutes.
- Cover and place into a 300 degree oven for 3-3 1/2 hours. I have found that the time is determined by the size of the meat that you are cooking with. Be sure to check periodically to the tenderness that you would prefer.
- When meat is fork tender and vegetables have reduced, pull pot out of oven.
- If you would like to serve as is – this dish pairs well with mashed potatoes.
- Strain two cups of sauce into a pan and reduce by half. Add butter to the reduction sauce for the final touch.
- The reduction adds a rich and flavorful addition to the individual elk steaks.