Easy Bison Stroganoff

1 pound bison sirloin steak, cut into strips (or ground bison can be substituted)
Salt and pepper
2 tbsp butter, divided
4 cups sliced mushrooms
1 onion, chopped
1 tbsp paprika
3 tbsp flour
4 cups milk
1 cup bison stock
2 tbsp Dijon mustard
4 cups curly broad egg noodles
2 cups frozen peas or mixed vegetables, thawed
1 cup sour cream
Chopped fresh dill or parsley

Sprinkle bison strips with salt and pepper. In a large pot, melt half the butter over medium heat. Brown bison, in 2 batches, added more butter as necessary. Transfer meat to bowl. Add mushrooms, onion, paprika, 1 tsp salt and ¼ tsp pepper to pot. Cook, stirring, fro 10 minutes or until liquid is released and mushrooms start to brown. Sprinkle with flour; cook, stirring, fro 30 seconds. Gradually stir in milk, stock and mustard; cook, stirring often, until sauce comes to a simmer.

Stir in noodles and return to a gentle boil. Reduce hear to low, cover and simmer for 10 minutes, stirring occasionally. Increase heat to medium low. Stir in bison and peas; simmer, uncovered, stirring often, for 5 minutes or until hot and noodles are tender.

Remove from heat and stir in sour cream. Serve, sprinkled with dill or parsley.



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