Bison Basics

INGREDIENTS

• 1 1/2 lbs bison sirloin steak, or other tender cut
• 1/3 cup flour
• 1 1/2 tsp dry mustard
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 3 1/2 tbsp olive oil
• 1/2 lb mushrooms, thinly sliced
• 1 cup onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup flour
• 2 cups chicken, or vegetable stock
• 3 tbsp dry sherry
• 3 tbsp tomato paste
• 1 1/2 cups sour cream
• Cooked egg noodles

DIRECTIONS

• Cut steak across the grain into 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 slices, shake to coat.
• 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.
• 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.
• Add mushrooms and garlic, reduce to low heat, cook and stir for another 3 minutes.
• 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.
• Remove from heat and blend in sour cream. Return to stove just long enough to heat through without boiling.
• Serve over cooked egg noodles, about 6 to 8 ounces dry weight per person.