My hunting companions and I rarely go hungry when weâ€™re on a trip. On our most recent excursion to western North Dakota, we feasted on some pheasant soup with a Southwestern flair as well as a nice meal of elk sausage cooked in homemade sauerkraut and served with mashed potatoes.
Weâ€™re out again this weekend, and one of the items on the menu is elk steak that weâ€™ll fry in onions and possibly some mushrooms. Weâ€™ll also have a bunch of cooked carrots from my garden and potatoes to go along with the meat.
We didnâ€™t really follow a recipe, but while I was doing a little research on the subject recently, the following recipe came to my attention. Itâ€™s contains a few more ingredients than weâ€™ll have on hand at the hunting shack, but it might be worth looking at for a future meal at home.
Steaks with Potatoes and Carrots
2 teaspoons paprika
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
Â½ teaspoon dried minced onion
1 teaspoon dried thyme
4 4- to 6-ounce tenderloin, or ribeye steaks, about 3 inches thick
4 small red potatoes, quartered
3 tablespoons butter
Â½ medium yellow onion, sliced thin
10 large mushrooms, sliced thin
1 clove garlic, minced
2 tablespoons chicken stock
4 tablespoons butter, divided
2 cups carrots
Salt and pepper to taste
Place potatoes in a medium pot with water and boil until tender.
While potatoes are cooking, combine steak rub ingredients. Rub over all sides of the steaks then set to the side.
Melt 3 tablespoons of butter in a large skillet over medium high heat. Add the onions and saute for 1 minute. Add the mushrooms and garlic. Saute for 2 to 3 minutes more. Add chicken stock and cook until the stock has evaporated. Remove from heat and cover with foil to keep warm.
Check potatoes and drain once fork tender. Cover and set to the side. Prepare carrots to be steamed or boiled the last 2 minutes of the steaks being cooked.
Place a grill pan over medium high heat. Add 1 tablespoon of vegetable oil and when hot, place steaks in the pan. Cook for 5 minutes per side for medium rare. Remove from pan and let rest, covered with foil.
While steaks are resting, mash potatoes with 2 tablespoons of butter and splash of milk. Season with salt and pepper. Drain carrots and mix with remaining 2 tablespoons of butter. Season with salt and pepper. Serve vegetables alongside steaks with mushrooms spooned over top.