Stroganoff has always been on my list to make because it reminds me of marsala, except without the wine. It smells divine and tastes delicious. Stroganoff is actually named after an influential Russian family, the Stroganov's (not to be confused with Anastasia, daughter of Czar Nicholas II). A French chef, Charles Briere, created the dinner for a cooking contest in 1891, and when he won, he named it after his employer, Count Pavel Alexandrovich Stroganov. Fun fact! The meat is thinly sliced so Count Stroganov could chew everything easier given his age. There are several different variations of stroganoff, but almost all of them involve beef of some kind. Because bison is so versatile, we can easily substitute bison for this tasty dish!
Ingredients:
1lb Sirloin, ranch, flat iron, or flank steak. (Because we're slicing this so thinly, it doesn't necessarily have to be anything specific!)
1 tablespoon olive oil
1 onion, sliced
8oz white onions, sliced
3 tablespoons butter
3-4 tablespoons flour (maybe more depending on how the thickening is going), divided.
2 cups beef broth
1 tablespoon dijon mustard
2/3 cup sour cream
salt and pepper (to taste)
10oz egg noodles
Chives (for garnish), chopped
Directions:
Using a mallet, flatten the steaks (alternatively, you can cut the steaks to half thickness, though we do recommend flattening!)
Slice the steak into very thin slices and discard any fat.
Season the steak with salt and pepper.
Heat a skillet on high and add 1 tablespoon of oil.
Add the steak, just to sear them, and then remove and add to a plate. Because they're so thinly sliced, this sear should be enough to cook them almost completely.
Turn down the heat to medium and add the butter until melted.
Add in the onions and mushrooms and stir constantly until the mushrooms turn a golden color.
Add 2 tablespoons of flour and continue to stir. At this point, if you have not already, you should start your egg noodles (usually ~7 minutes to cook)
Add in the beef broth and turn up the heat to medium-high.
Stir in the sour cream and mustard and stir until well mixed.
Bring the mixture to a simmer and reduce to medium-low to thicken. (You should note at this point the mixture is ready to add beef. If it's not as thick as your liking, you should add the rest of the flour at this point.)
Add salt and pepper and taste the mixture once the flour cooks.
Add the bison stir everything in for about a minute or so.
Serve the mixture over the egg noodles and mix everything in and add chives if desired!
As always, enjoy!