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1
½ lb bison sirloin steak or other tender cut
1/3 cup flour
1 ½
tsp dry mustard
½ tsp salt
¼ tsp ground black pepper
3 ½ tbsp canola oil
½ lb mushrooms, thinly sliced
1 cup
onion, finely chopped
3 garlic cloves, minced
¼ cup flour
2
cups chicken or vegetable stock
3 tbsp dry sherry
3 tbsp tomato paste
1 ½ cups sour cream
Cooked egg noodles
Cut steak
across the grain in 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 meat and shake.
Add 2 tbsp oil to large non-stick skillet. Over medium heat, brown the coated
bison stirring constantly. Once browned, remove meat and keep warm.
In cleaned
skillet, sauté onion in remaining oil until soft and transparent. Add mushrooms
and garlic and cook and stir on low heat for 3 minutes. Sprinkle and stir in ¼
cup flour. Add stock, sherry and tomato paste. Increase heat and bring to a slight
boil. Stir in browned meat slices and stir together until hot. Remove from heat
and blend in sour cream. Return to stove just long enough to heat through, but
do not bring to a boil.
Serve over cooked noodles.
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