A hearty and flavorful dish featuring tender elk steak baked with a rich tomato and mushroom sauce.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
Cut the elk steak into serving-sized portions.
Cutting the steak into even pieces helps with uniform cooking.
Lightly coat each steak piece with flour.
Shake off excess flour to avoid clumping.
Heat butter in a frying pan and brown the steak pieces on both sides.
Browning adds flavor through caramelization.
Transfer the browned steak pieces to a baking pan.
Arrange the steak pieces in a single layer for even baking.
In the same frying pan, sauté the onions and mushrooms until golden.
Using the same pan retains the flavors from the steak.
Add the sautéed onions and mushrooms to the baking pan with the steak.
Spread the vegetables evenly over the steak.
In a mixing bowl, whisk together the tomato sauce, crumbled bouillon cubes, salt, garlic powder, and pepper.
Ensure the bouillon cubes are fully dissolved for a smooth sauce.
Pour the sauce over the steak and vegetables in the baking pan.
Cover all pieces evenly for consistent flavor.
Cover the baking pan with foil and bake in the preheated oven for 1.5 hours.
Covering the pan helps retain moisture during baking.
Serve the elk steak hot with your favorite side dishes.
Garnish with fresh parsley for a touch of color.
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