Favorite in our elk camp, not too tough or labor intensive, and awesome "stick to your ribs" meal after a long day in the snow and rain.
Ingrediants:
backstrap sliced 1/2" thick soaked 24hrs in beer 12-16 oz
1 red onion
1 pckg lipton onion soup mix
2 strips bacon
1 cup milk
1 cup flour
Fry bacon, put aside bacon, pull steaks from beer, (save
beer!) , bacon grease should be smoking in pan. Now sear steaks each side(should still be bloody on the inside) and remove from pan. Turn down heat and add beer (approx. 12-16 oz), lipton soup mix and sliced onion. (Snack on bacon) Simmer until onion is translucent, add milk and flour until gravy is, well...gravy. Add steaks back to pan for a few and serve with dutch oven bizqwik biscuists (we like to add shredded cheese to these) and fried tators.................
