This recipe is from The Alaskan Grub-Box by Sis Laraux who was born at Old Akiak. This wonderful cookbook is full of delicious recipes from Sis Laraux Troseth and her friends and relatives who shared their recipes with her.
This recipe is from Vicki Phipps. Cook and enjoy. Quyana!
Moose Swiss Steak
¼ c. flour
1 Tbsp. ground mustard
1 tsp. salt, divided
¼ tsp. pepper, divided
1 ½ lb. boneless moose steak (about 1-inch thick), cut into serving-sized pieces
2 Tbsp. vegetable oil
1 c. diced carrots
½ c. chopped onion
½ c. chopped green pepper
1 Tbsp. brown sugar
1 Tbsp. Worcestershire sauce
1 (14.5 oz.) can diced tomatoes (undrained)
¼ c. cold water
Combine flour, mustard, ½ teaspoon salt and 1/8 teaspoon pepper; set aside 2 tablespoons for gravy. Rub remaining flour mixture over steak. Pound meat with mallet to tenderize.
In a skillet, brown steal in oil. Transfer to a greased 2 ½-quart baking dish. Top with carrots, onion, green pepper, brown sugar and Worcestershire sauce. Pour tomatoes over all. Cover and bake at 350 degrees for 1 ½ to 2 hours or until meat is tender. Transfer meat and vegetables to a serving dish and keep warm.
Strain pan juices into a measuring cup; add water to measure 1 cup. In a saucepan, combine reserved flour mixture with cold water until smooth. Whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining salt and pepper. Serve over steak. Yield: 6 servings.
