Peppered Elk Skillet Recipes

BEEF & PEPPER SKILLET

Beef & Pepper Skillet image

I love Mexican-inspired food. I also enjoy experimenting with recipes like this one and making them as healthy-and downright good!-for my family as possible. -Jenny Dubinsky, Inwood, West Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 pound lean ground beef (90% lean)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (14-1/2 ounces) beef broth
1 tablespoon chili powder
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 cups instant brown rice
1 medium sweet red pepper, sliced
1 medium green pepper, sliced
1 cup shredded Colby-Monterey Jack cheese

Steps:

In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain., Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted. Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.

Nutrition Facts : Calories 340 calories, Fat 13g fat (7g saturated fat), Cholesterol 64mg cholesterol, Sodium 807mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 23g protein.

PEPPERED ELK SKILLET

Peppered Elk Skillet image

This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.

Provided by KAJenkins

Categories Elk Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound elk steak, cut into thin strips
1 clove minced garlic
salt and pepper to taste
1 tablespoon vegetable oil
2 green bell peppers, cut into strips
1 medium onion, chopped
1 cup beef broth
1 tablespoon soy sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced mushrooms
1 (15 ounce) can baby corn, drained
1 ½ tablespoons cornstarch
¼ cup water

Steps:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 17.6 g, Cholesterol 51.7 mg, Fat 8.6 g, Fiber 10.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 669.3 mg, Sugar 9.9 g

PEPPERED ELK SKILLET

Peppered Elk Skillet image

This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.

Provided by KAJenkins

Categories Elk Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound elk steak, cut into thin strips
1 clove minced garlic
salt and pepper to taste
1 tablespoon vegetable oil
2 green bell peppers, cut into strips
1 medium onion, chopped
1 cup beef broth
1 tablespoon soy sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced mushrooms
1 (15 ounce) can baby corn, drained
1 ½ tablespoons cornstarch
¼ cup water

Steps:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 17.6 g, Cholesterol 51.7 mg, Fat 8.6 g, Fiber 10.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 669.3 mg, Sugar 9.9 g

PEPPERED ELK SKILLET

Peppered Elk Skillet image

This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.

Provided by KAJenkins

Categories Elk Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound elk steak, cut into thin strips
1 clove minced garlic
salt and pepper to taste
1 tablespoon vegetable oil
2 green bell peppers, cut into strips
1 medium onion, chopped
1 cup beef broth
1 tablespoon soy sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced mushrooms
1 (15 ounce) can baby corn, drained
1 ½ tablespoons cornstarch
¼ cup water

Steps:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 17.6 g, Cholesterol 51.7 mg, Fat 8.6 g, Fiber 10.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 669.3 mg, Sugar 9.9 g

PEPPERED ELK SKILLET

Peppered Elk Skillet image

This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.

Provided by KAJenkins

Categories Elk Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound elk steak, cut into thin strips
1 clove minced garlic
salt and pepper to taste
1 tablespoon vegetable oil
2 green bell peppers, cut into strips
1 medium onion, chopped
1 cup beef broth
1 tablespoon soy sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced mushrooms
1 (15 ounce) can baby corn, drained
1 ½ tablespoons cornstarch
¼ cup water

Steps:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 17.6 g, Cholesterol 51.7 mg, Fat 8.6 g, Fiber 10.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 669.3 mg, Sugar 9.9 g

PEPPERED ELK SKILLET

Peppered Elk Skillet image

This recipe originally called for beef, but I started using elk, and no one knows the difference, not even my kids, and they are very picky eaters! I serve this over hot cooked rice or wide egg noodles.

Provided by KAJenkins

Categories Elk Recipes

Time 45m

Yield 4

Number Of Ingredients 14

Ingredients

1 tablespoon vegetable oil
1 pound elk steak, cut into thin strips
1 clove minced garlic
salt and pepper to taste
1 tablespoon vegetable oil
2 green bell peppers, cut into strips
1 medium onion, chopped
1 cup beef broth
1 tablespoon soy sauce
1 (14.5 ounce) can diced tomatoes
1 (8 ounce) package sliced mushrooms
1 (15 ounce) can baby corn, drained
1 ½ tablespoons cornstarch
¼ cup water

Steps:

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the elk strips and garlic; cook and stir until the elk has browned, about 4 minutes. Once done, season to taste with salt and pepper, and remove elk from skillet.
Pour the remaining tablespoon of oil into the skillet, and stir in bell pepper and onion. Cook and stir until the vegetables are tender, about 5 minutes, then add the beef broth, soy sauce, tomatoes, mushrooms, and corn. Bring to a boil. Dissolve cornstarch in water, and stir into boiling vegetables; stir until thickened, about 30 seconds. Stir in the browned elk until heated through, then serve.

Nutrition Facts : Calories 257.5 calories, Carbohydrate 17.6 g, Cholesterol 51.7 mg, Fat 8.6 g, Fiber 10.5 g, Protein 25.8 g, SaturatedFat 1.7 g, Sodium 669.3 mg, Sugar 9.9 g

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