Bison Stroganoff

Instructions:

1. Cook the noodles:
   • Bring a large pot of salted water to a boil and cook the egg noodles according to the package instructions. Drain and set aside.
2. Brown the bison:
   • In a large skillet, heat the olive oil or butter over medium heat. Add the diced onions and cook until soft and translucent, about 5 minutes.
   • Add the garlic and cook for another minute until fragrant.
   • Add the ground bison to the skillet and cook, breaking it apart, until browned and fully cooked. Season with salt and pepper. Drain any excess fat if necessary and set the bison mixture aside on a plate.
3. Cook the mushrooms:
   • In the same skillet, add a little more oil or butter if needed, and add the sliced mushrooms. Cook until the mushrooms are soft and browned, about 5-7 minutes.
4. Make the sauce:
   • Stir in the flour (if using) to the mushrooms and cook for 1-2 minutes to get rid of the raw flour taste.
   • Slowly add the beef broth while stirring, then add the Worcestershire sauce and Dijon mustard. Let the sauce simmer for 5-7 minutes, allowing it to thicken slightly.
5. Combine and finish:
   • Return the cooked bison to the skillet, stirring to combine it with the mushroom sauce.
   • Reduce the heat to low and stir in the sour cream. Cook for an additional 2-3 minutes, allowing the flavors to meld. Taste and adjust seasoning with more salt and pepper if needed.
6. Serve:
   • Serve the bison stroganoff over the cooked egg noodles. Garnish with fresh parsley if desired.