2 pounds elk steak
2 tablespoons butter or margarine
1 can (15 ounces) tomato sauce
1/2 cup red wine or beef broth
2 tablespoons Worcestershire sauce
1/2 cup diced onion
1/2 cup diced green pepper
1 can (2-1/4-ounces) sliced ripe olives, drained
1 cup sliced fresh mushrooms
1/2 teaspoon salt
1/2 teaspoon pepper
4 slices Swiss cheese, optional
Dredge elk steak lightly in flour; shake off excess. Melt butter in a large skillet; brown steak on both sides. Place in a shallow baking pan. Combine the next nine ingredients; pour over steak. Cover and bake at 35o for 1-1/2 hours or until cooked to desired tenderness. If desired, place cheese over steak before serving. Serve over noodles. Yield: 4 servings.
Note: Beef round steak can be substituted for elk.