Bison Stroganoff
A few weeks back we conducted a poll on our Facebook page asking which of our delicious recipes you most wanted to see come out of the Great Range Bison recipe vault, and our tasty bison stroganoff is the winner! This dish is full of savory European seasoning your whole family will love.
This recipe calls for our tender bison sirloin steaks which has a sweetness that pairs wonderfully with the mushrooms and earthy flavors of the dish. You won’t be disappointed with this amazing bison stroganoff recipe, but just in case keep an eye out for the other entrée, San Louis Burger, coming soon!
Bison Stroganoff
Ingredients
- 1 1/2 lbs Great Range Bison sirloin steak
- 1/3 cup flour
- 1 1/2 teaspoons dry mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 1/2 tablespoons olive oil
- 1/2 lbs mushrooms - thinly sliced
- 1 cup onion - finely chopped
- 3 cloves of garlic - minced
- 1/4 cup flour
- 2 cups chicken or vegetable stock
- 3 tablespoons dry sherry
- 3 tablespoons tomato paste
- 1 1/2 cups sour cream
- cooked egg noodles
Instructions
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Cut steak across the grain into very thin strips, about 1/8 inch thick. Set aside.
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Combine 1/3 cup flour, salt and pepper in plastic mixing bag. Add the bison slices, shake to coat.
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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.
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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.
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Add mushrooms and garlic, reduce to low heat, cook and stir for another 3 minutes.
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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.
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Remove from heat and blend in sour cream. Return to stove just long enough to heat through without boiling.
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Serve over cooked egg noodles
