Nothing warms the soul up more on a cold winter day than a plate of hot buttered noodles smothered in Stroganoff.
Here's a quick and easy Stroganoff crock pot recipe using bison front shoulder steaks:
Ingredients: 1 1/2 lb bison front shoulder steak Salt n pepper to taste 1 small onion, sliced 1 can cream of mushroom soup 1/4 cup water 1 clove garlic, minced 1 tbsp Worcestershire sauce 1 cube beef bouillon 2 tbsp flour 1/3 cup white wine 2 cups sliced fresh mushrooms 16 oz sour cream 1/3 cup - fresh parsley, chopped
Directions: · Cut meat into 1" long strips. · Place meat in the bottom of a crock pot and then season with salt and pepper. · Layer onion slices over the meat. · Blend the water, garlic, Worcestershire, and bouillon with the mushroom soup. · Mix flour with the wine and blend it in with the soup mix. · Pour the soup mix over the meat. · Add the mushrooms. · Cook on low for 6 to 7 hours · Stir in the sour cream and parsley · Cook for an additional 1/2 hour.
Will work using the tougher cuts from any big game animal.
Serve over hot buttered wide egg noodles.
This is an older thread, you may not receive a response, and could
be reviving an old thread. Please consider creating a new thread.
Utah Wildlife Forum
A forum community dedicated to hunting and fishing enthusiasts in the Utah area. Come join the discussion about safety, gear, tackle, tips, tricks, optics, hunting, gunsmithing, reviews, reports, accessories, classifieds, and more!