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Old-fashioned Steaks with Pan Gravy
   1/4 cup plus 3 tablespoons all-purpose flour, divided   
   3/4 teaspoon freshly ground pepper
   1/2 teaspoon salt
   1/4 teaspoon paprika
      4 boneless  Elk loin steaks (4 oz. each), 3/4 to 1 inch thick
      3 tablespoons butter or margarine                    
1 3/4 cups 1% milk  

                                                                                                              
     

                         8 servings

                                                                                                             
          


                  
                     

In shallow dish, combine 1/4 cup flour, the pepper, salt and paprika.  Dredge steaks in flour mixture to coat.

In 12-inch nonstick skillet, melt butter over medium heat.  Add steaks.  Cook for 6 to 8 minutes, or until browned and desired doneness, turning steaks over once.  Remove steaks from skillet and keep warm.

In small mixing bowl, combine milk and remaining 3 tablespoons flour.  Stir until smooth.  Whisk mixture into drippings in skillet.  Cook over medium heat for 2 to 3 minutes, or until gravy bubbles, stirring constantly.  Cook for 1 minute longer, stirring constantly.  Season to taste with salt and pepper.  Serve gravy over steaks.

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