Recipe Blog

Bison Stroganoff

  • April 16, 2015

bison stroganaoff

 

Bison Sirloin steak, 1/3 to 1/2 pound per person

Crimini mushrooms, small bin

Greek yogurt, ~ 1/2 cup

Egg noodles ( I used gluten free)

Sweet white onion (optional), 1 medium

olive oil

S&P

Herbs de province

Cracked red  pepper (optional), to taste

Parmesan Cheese (optional), to taste

~2 tsp butter

~1 tsp flour (I used GF brown rice four)

Add salt and olive oil to pot of water, bring to a boil, add  noodles and cook  according to package instructions.  Ideally everything will be done at the same time so plan your pasta cooking so it will finish just before the meat. Once the water boils, the mushrooms will likely take the longest.

Slice mushrooms, or cut into quarters, saute in butter over medium heat.  Do not salt until they are browned, otherwise they will not brown.  Once finished, add salt and pepper.

Cut onion into ~1 inch squares, salt and pepper the onion, cook until translucent.  May have to cook in separate pans or in shifts.

Mushrooms should take approx. 10-15 minutes to cook.

While the noodles, mushrooms/onions are cooking, prep and cook the meat:  Cut sirloin into 1/2 inch cubes, salt and pepper and lightly dust with flour.

Add small amount of butter to cast iron skillet and heat the pan.  Add the sirloin pieces but do not overcrowd the pan.  Brown on all sides, and cook to medium rare, remove from heat if necessary to keep from overcooking.  (should be about 2 minutes per side)

Drain the pasta return to pan and toss liberally with olive oil.    Serve a bed of egg noodles to each plate.

Combine mushrooms and onions to meat skillet, stir to mix.  .  Add the Greek yogurt to the pan and toss together so all the ingredients are somewhat coated.  Spoon on top of the egg noodles, sprinkle with parmesan cheese and cracked red pepper.  And enjoy.