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         Bison Stroganoff



Bison Stroganoff

An old standard which works best when a homemade stock is used. If you don't have one of your own, check our website for recipes. Serves up to 6 adults.
        Ingredients
1 1/2 lb
1/3 cup
1 1/2 tsp
1/2 tsp
1/4 tsp
3 1/2 tbsp
1/2 lb
1 cup
3 cloves
1/4 cup
2 cups
3 tbsp
3 tbsp
1 1/2 cups
bison sirloin steak, or other tender cut
flour
dry mustard
salt
ground black pepper
olive oil
mushrooms, thinly sliced
onion, finely chopped
garlic, minced
flour
chicken, or vegetable stock
dry sherry
tomato paste
sour cream
Cooked egg noodles
        Directions
  • Cut steak across the grain into very thin strips, about 1/8 inch thick. Set aside.
  • Combine 1/3 cup flour, salt and pepper in plastic mixing bag. Add the bison slices, shake to coat.
  • Add 2 tbsp olive oil to a large non-stick skillet. Over medium heat, brown the coated bison strips, stirring constantly. Once brown, remove slices and set aside in a warm place.
  • Clean skillet with kitchen towel. Place over medium-low burner; put in 1 1/2 tbsp olive oil. Add onion and cook stirring occasionally for 4 minutes, or until soft and transparent.
  • Add mushrooms and garlic, reduce to low heat, cook and stir for another 3 minutes.
  • Sprinkle and stir in 1/4 cup flour. Add stock, dry sherry, and tomato paste. Blend, increase heat and bring to a slight boil. Stir in browned bison slices and cook for another minute or two.
  • Remove from heat and blend in sour cream. Return to stove just long enough to heat through without boiling.
  • Serve over cooked egg noodles, about 6 to 8 ounces dry weight per person.



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