This is such an easy way to prepare an elegant meal that only uses a few everyday ingredients. The lightly breaded elk steaks are cooked until golden brown and then simmer on low heat in a rich onion and mushroom brown gravy. I’ve shared a similar recipe using venison steaks that were coated in crushed crackers but used the same gravy recipe. Both outcomes turned out to be a hit for family and friends.
- 2 pounds elk roast, cut into 10/12 steaks, about 1/2 inch thick
- 3/4 cup plain breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup canola oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, sliced
- 8 ounces brown mushrooms, sliced
- 1 tablespoon all purpose flour
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon fresh thyme
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
Slice the elk roast into 10 steaks that are about 1/2 inch thick. Using a meat mallet, tenderize both sides of the steaks. Season with salt and ground black pepper and set aside. In a bowl mix together the breadcrumbs and Parmesan cheese and set aside.
Heat butter in a large skillet over medium heat. Add the sliced onions, mushrooms and thyme and saute until the onions are softened. Sprinkle the onions and mushrooms with the flour and slowly stir in the beef broth. Bring to a boil and continue to stir until the gravy thickens. Add the Worcestershire sauce and season with additional salt if needed. Reduce heat to a low simmer.
Heat a skillet over medium heat and add the canola oil. Take each steak and firmly press both sides into the breadcrumbs. Place the lightly breaded steaks in skillet and cook until golden brown, about 4-5 minutes per side. When done, set the elk steaks into the gravy and continue to cook on low heat for about 10 minutes.
Serve the elk steaks with your favorite side dish or a fresh green salad. ~Enjoy.
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