Swiss Elk Steak Recipe: A Little History Behind the “Swiss” in Swiss Steak
You might think your mom’s Swiss steak recipe originated in Switzerland, but a little digging reveals the name has nothing to do with the country itself. Instead, Swiss steak gets its name from the technique of pounding or rolling meat flat—a process known as “swissing.”
Traditionally, Swiss steak is made using tougher, ultra-lean cuts of meat such as bottom round, top round, or chuck roast. These cuts benefit greatly from tenderizing, which breaks down tough connective tissue and transforms them into fork-tender steaks. That said, don’t let tradition stop you from “swissing” higher-quality cuts if that’s what you have on hand.
Once tenderized and sliced into small steaks, Swiss steak can be prepared in a variety of ways. Some versions are breaded, others are not. Some are fried, while others go straight to the braise. The gravy also varies, ranging from tomato-based sauces to rich broth-based gravies.
If you’re asking for my opinion, I’ll always vote for a good breading paired with a savory broth-based gravy.
My Swiss Elk Steak recipe starts with a lean cut from the hindquarter, sliced into ½-inch steaks and thoroughly tenderized. Each steak is coated in seasoned breadcrumbs and quickly pan-fried until golden brown. From there, I build a rich, broth-based gravy with onions, mushrooms, and fresh thyme. Once the gravy begins to thicken, the steaks are returned to the pan and gently simmered over low heat until each one is perfectly fork-tender.
No Elk for this Recipe? Try Venison or Antelope Instead
No elk in the freezer? This Swiss steak recipe works just as well with other lean wild game like venison or antelope. Cuts from the hindquarter, such as bottom round or top round, are ideal for the swissing technique because tenderizing breaks down tough connective tissue and improves texture. Just like elk, venison and antelope are extremely lean, making the breadcrumb coating and slow simmer in a broth-based gravy essential for locking in moisture and developing rich flavor. If you enjoy cooking with wild game, be sure to explore our collection of venison recipes and antelope recipes for more hearty, comfort-food meals made from the freezer.
Slice the elk bottom round into eight ½-inch steaks. Using a meat mallet, tenderize both sides of each steak. Season generously with salt and pepper and set aside.
In a shallow bowl or plate, combine the Italian-seasoned breadcrumbs and Parmesan cheese. Press each steak firmly into the breadcrumb mixture, coating both sides. Shake off any excess.
Heat a large skillet over medium heat and add the oil. Once hot, carefully add four of the breaded steaks. Cook until golden brown, about 1–2 minutes per side. Remove and repeat with the remaining steaks. Set aside.
Carefully drain the oil from the skillet and return it to medium heat. Add the butter, onions, and garlic, cooking until the onions soften, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes.
Sprinkle the onion and mushroom mixture with flour, stirring to coat evenly. Slowly add the beef broth, stirring constantly until the gravy thickens, about 5 minutes. Stir in the fresh thyme and reduce the heat to low.
Return the elk steaks to the skillet, nestling them into the gravy. Cover partially and simmer over low heat for 30 minutes, or until the meat is fork-tender.
Serve the elk Swiss steaks smothered in gravy with a side of baked potatoes, mashed potatoes or fries.
Tips & Wild Game Substitutions
- No elk? This Swiss steak recipe works beautifully with venison or antelope. Use the same hindquarter cuts such as bottom round or top round, sliced into ½-inch steaks.
- Tenderizing is key: Elk, venison, and antelope are all very lean. Be sure to thoroughly pound each steak to break down connective tissue and ensure fork-tender results.
- Keep the breading: The seasoned breadcrumb coating helps seal in moisture during cooking and adds flavor to lean wild game cuts.
- Low and slow: After frying, simmering the steaks gently in gravy is what transforms tougher cuts into tender comfort food—avoid rushing this step.
- Gravy too thick? Add a splash of beef broth during simmering to loosen the sauce while keeping it rich and flavorful.
Ingredients
- 1 1/2 lbs elk bottom round, sliced into 8 steaks (about ½-inch thick)
- 3/4 cup Italian-seasoned breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/2 cup canola or vegetable oil
- 2 tbsp all-purpose flour
- 1 yellow onion, thinly sliced
- 8 oz cremini mushrooms, sliced
- 1-2 cloves garlic, minced
- 2 tbsp unsalted butter
- 2 cups elk or beef broth
- 1-2 tsp fresh thyme
- salt and pepper, to taste
Instructions
- Slice the elk bottom round into eight ½-inch steaks. Using a meat mallet, tenderize both sides of each steak. Season generously with salt and pepper and set aside.
- In a shallow bowl or plate, combine the Italian-seasoned breadcrumbs and Parmesan cheese. Press each steak firmly into the breadcrumb mixture, coating both sides. Shake off any excess.
- Heat a large skillet over medium heat and add the oil. Once hot, carefully add four of the breaded steaks. Cook until golden brown, about 1–2 minutes per side. Remove and repeat with the remaining steaks. Set aside.
- Carefully drain the oil from the skillet and return it to medium heat. Add the butter, onions, and garlic, cooking until the onions soften, about 5 minutes. Add the mushrooms and cook for an additional 5 minutes.
- Sprinkle the onion and mushroom mixture with flour, stirring to coat evenly. Slowly add the beef broth, stirring constantly until the gravy thickens, about 5 minutes. Stir in the fresh thyme and reduce the heat to low.
- Return the elk steaks to the skillet, nestling them into the gravy. Cover partially and simmer over low heat for 30 minutes, or until the meat is fork-tender.
- Serve the elk Swiss steaks smothered in gravy with a side of baked potatoes, mashed potatoes or fries.
Video
Notes
- No elk? This Swiss steak recipe works beautifully with venison or antelope. Use the same hindquarter cuts such as bottom round or top round, sliced into ½-inch steaks.
- Tenderizing is key: Elk, venison, and antelope are all very lean. Be sure to thoroughly pound each steak to break down connective tissue and ensure fork-tender results.
- Keep the breading: The seasoned breadcrumb coating helps seal in moisture during cooking and adds flavor to lean wild game cuts.
- Low and slow: After frying, simmering the steaks gently in gravy is what transforms tougher cuts into tender comfort food—avoid rushing this step.
- Gravy too thick? Add a splash of beef broth during simmering to loosen the sauce while keeping it rich and flavorful.
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