BISON (BUFFALO) STROGANOFF
Mustard Seed Market & Cafe Natural Foods Cookbook Bison, with its sweet, rich flavor, does a stand-in for beef in our version of this classic comfort food. Makes 4+ servings
Ingredients • 6 tbsp. unsalted butter, divided • 2 medium leeks, white part only, chopped • 3 garlic cloves, finely minced • 1 1/2 cups white button, shiitake, or cremini mushrooms, quartered • 1 1/2 tbsp. unbleached, all-purpose flour • 1 1/2 cups beef broth • 3 tbsp. tomato paste • 1/2 cup sour cream, low fat or regular • 2 1/2 lb. bison sirloin steak, cut into 2 1/4" strips • 1 1/2 lb. wide noodles, cooked
Directions Melt 2 tbsp. of the butter in a large saute pan and saute the leeks until tender. Add garlic and mushrooms and saute until mushrooms release their juices and are softened. Remove from heat and set aside.
Melt 2 tbsp. of the butter in a medium saucepan then add the flour, whisking until smooth. Add the broth and tomato paste and continue to whisk until mixture is hot and thickened; stir in the sour cream and continue to cook just until heated through.
Melt remaining butter in a large skillet and quickly saute the bison. Combine all ingredients and spoon atop hot, cooked noodles.
Chef's Notes About. . .Bison meat is surprisingly tender, with a taste resembling beef. It is extremely lean, so use caution and do not overcook.
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