Bison Stroganoff

700 grams (1.5 lbs) Buffalo top sirloin, sirloin tip, round steak or stir fry
strips
1/4 to 1/2 tsp salt.
1/4 tsp. pepper
1 medium onion, sliced
1 cup mushrooms, sliced (optional)
4 tbsp. butter
2 tbsp. flour
1 cup beef stock or consume
1 tsp. Dijon mustard
1/4 cup sour cream

-Slice bison into thin strips about 2” x 1/2”. Spread out on platter, sprinkle
with pepper and cover with sliced onions and let stand for two hours. -Melt 2 tbsp. butter in a large skillet over moderately low heat and blend in
flour. Mix in stock and heat, stirring for 3-5 minutes until thickened. Blend
in mustard and salt to taste and remove from heat.
-In a second pan, brown the meat, onions and mushrooms in butter.
-Add the meat, onions and mushrooms to the sauce and simmer for 10-15 minutes,
stirring occasionally.
-Remove from heat, stir in the sour cream and serve over egg noodles or rice. -Serves 4.

Buffalo Ribs and Sauce

1 kg Buffalo Ribs
1 19 oz. can seasoned tomatoes
1/4 cup BBQ Sauce
2 medium onions - cut in chunks
2 - 3 cloves garlic - chopped
fresh ground pepper
salt to taste
gravy flour or regular flour for thickening

Brown ribs on all sides in hot pan or BBQ grill. Place in slow cooker with
other ingredients and simmer about 3 hours or until fork tender. Remove excess
grease and thicken gravy with flour. Salt to taste. Serve with rice and your
favorite vegetables.