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1 pound bison sirloin steak, cut into
strips (or ground bison can be substituted)
Salt and pepper
2 tbsp butter,
divided
4 cups sliced mushrooms
1 onion, chopped
1 tbsp paprika
3
tbsp flour
4 cups milk
1 cup bison stock
2 tbsp Dijon mustard
4 cups
curly broad egg noodles
2 cups frozen peas or mixed vegetables, thawed
1
cup sour cream
Chopped fresh dill or parsley
Sprinkle bison
strips with salt and pepper. In a large pot, melt half the butter over medium
heat. Brown bison, in 2 batches, added more butter as necessary. Transfer meat
to bowl. Add mushrooms, onion, paprika, 1 tsp salt and ¼ tsp pepper to
pot. Cook, stirring, fro 10 minutes or until liquid is released and mushrooms
start to brown. Sprinkle with flour; cook, stirring, fro 30 seconds. Gradually
stir in milk, stock and mustard; cook, stirring often, until sauce comes to a
simmer.
Stir in noodles and return to a gentle boil. Reduce
hear to low, cover and simmer for 10 minutes, stirring occasionally. Increase
heat to medium low. Stir in bison and peas; simmer, uncovered, stirring often,
for 5 minutes or until hot and noodles are tender.
Remove from
heat and stir in sour cream. Serve, sprinkled with dill or parsley.
Yield:
4 servings
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