Ready.... go. Buddy gave me a pack of tenderized round steak and I'd like to do something other than chicken fry it.

I make Swiss Steak with tenderized beef round. My family loves it. Should work fine with Elk

Elk steak
Flour seasoned with salt and pepper
Vegetable oil
1 medium sliced onion
2 cloves minced garlic
Sliced green bell pepper
2 stalks celery sliced
1 can Muir Glen fire roasted diced tomatoes
Tomato paste
1 cup beef broth
Paprika
Pinch of oregano
Worcestershire

This works best in a La Cruset type pot. Preheat oven to 325. Dust the steaks with seasoned flour and brown well in hot oil. Remove to a plate and sautee vegetables in the same pot until tender adding more oil if necessary. When veggies are tender add in about a tabls additional flour and sautee for another minute. Next add in tomatoes, a few tablespoons tomato paste, and beef broth. Bring to a slow simmer. Season with paprika (anywhere from a few dashes to a tbls), oregano, and a few dashes of worcestershire. Adjust salt to taste and grind in a few turns of fresh black pepper. Add browned Elk back to the pot, cover, and place in the hot oven for 60-90 minutes.

Serve with buttered egg noodles or steamed white rice

Carne guisada?

My wife makes carne guisada w a lot of it

Season, sear, eat.

We also eat truckloads of the above recipe.

We are usually given some tenderized beef round steak every year by a friend. We usually do PFGs method.

What PFG said. Don't drown out the natural flavor with too much seasoning or by over cooking it. Elk is one of those meats that you want to taste without covering it up- especially if you don't get to eat it very often.