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.