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2 pounds boneless round bison roast, cut into 1 inch
cubes
1 tbsp olive oil
1 ½ cups beef broth
2 medium onions, chopped
1
garlic clove, minced
1 tsp each dill seed, caraway seed, paprika and salt
1.4
tsp pepper
¼ cup cold water
3 tbsp flour
1 cup sour cream
Hot
Rice
In a Dutch oven, brown bison in oil. Add broth, onions, garlic and
seasonings. Cover and simmer for 2 ½ hours or until meat is tender; reduce
heat. Combine water and flour
Until smooth; gradually stir into bison mixture.
Add sour cream and heat through, but do not boil. Serve over rice.
(This
can be cooked in a slow cooker. Combine all ingredients except sour cream. Cook
on low for 6 - 8 hours. Stir in sour cream during last hour and heat through).
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