Ingredients:

2 1/4 lbs (1 kg) leftover bison roast cut in strips 1/2 inch thick
1/3 cup flour
1 tsp. salt
1/2 cup finely chopped onion
1 1/2 cups mushrooms cut in quarters or small pieces
1 clove garlic, finely chopped
2 tbsp. butter
6 tbsp olive oil (divided)
1 cup beef broth
2 tbsp. Worcestershire sauce
1 cup sour cream
buttered rice or noodles
chopped parsley


Cooking Instructions:

Dust meat strips in a bag with flour and salt. Sauté onion, mushrooms and garlic in 2 tbsp. each of butter and oil in a large frying pan. Remove vegetables from pan. Add remaining oil to pan; brown meat quickly in heated oil, then remove from pan. Combine remaining flour mixture with drippings. Stir in broth and Worcestershire sauce; cook until thickened. Blend in sour cream and heat slowly. Add meat and vegetables and heat, but do not boil. Serve over rice or noodles, sprinkle with parsley. Yields 4 - 5 servings.