Charlene's Recipe

Elk swiss steak

Category: Meat

Lightly pepper and salt steak, then pound the flour with a heavy knife or the edge of a heavy plate. Pound as much on both sides as the steaks will hold. Cut into serving pieces and quickly brown on both sides in butter or margarine. Pour in 1/8 cup sherry and 1 cup chicken broth. Cover and bake in 350 oven for 1 to 1 1/2 hours or until fork tender. Put steak on a warm platter. Add 1 cup chicken broth to the pan drippings. Then combine 1 1/2 Tbsp butter with 1 1/2 Tbsp flour and stir into the broth. Stir and cook until thick, smooth and bubbling. Correct seasoning. Pour over steak and serve with buttered rice and herbs.