Smothered Steaks

When I started cooking wild game a long time ago, this became one of our go-to meals. I've tweaked it a bit since then, and this is the current version. It's so good. Another comfort food deluxe.

SMOTHERED STEAKS
3 tbs. olive oil
2 tbs. butter, divided
1 pkg. elk, deer, antelope, beef or moose steaks
2 onions, sliced
3 minced cloves garlic
4 c. beef stock
Additional water if needed
2 tbs. tomato paste
1 tbs. Worcestershire
½ tsp. paprika
½ tsp. kosher salt
Freshly ground black pepper
1 ½ tsp. sugar
2-3 potatoes, peeled and sliced

In a Dutch oven or oven-proof frying pan, melt 1 tablespoon butter and 3 tablespoons olive oil.

Brown steaks 2 minutes on each side.

Remove from pan. Add the other 1 tablespoon butter,

melt, and add onions to pan.

Saute 4-5 minutes.

Add garlic, saute another minute. Add beef stock, tomato paste, Worcestershire, paprika, salt, pepper and sugar.

Stir. Replace the meat. Add the potatoes. If necessary, add enough water to cover. Cover pan and bake at 325 degrees for 1 1/2 to 2 hours. You can also omit the potatoes, like I did here, and serve over mashed potatoes.

Oh, yummy. And warm. And delicious!