Elk Swiss Steak

• 2 elk steaks
• salt and pepper
• flour for coating
• 4 slices bacon, diced
• 1 medium onion, diced
• green pepper, diced
• 4 cloves garlic, minced
• 1 stalk celery, chopped
• to 1 can beef broth
• 1 can sliced mushrooms, drained
• 1 small can tomato paste
• 1 15-oz. can diced tomatoes
• cup cognac
• 2 tsp. Italian seasoning

Salt and pepper steak. Coat with flour. Pound flour into steak on both sides with meat mallet. Set aside. Brown bacon in an electric or cast iron skillet. Remove and set aside. Saut steak in skillet until golden brown. Remove from skillet. Add onion, garlic, green pepper and celery to skillet. Cook until soft. Stir in beef broth, mushrooms, tomato paste, tomatoes, cognac and Italian seasoning. Return meat to skillet. Simmer for 1 - 2 hours at 250 if using electric skillet. Serve with mashed potatoes, rice or pasta.