Shannon Fennell's Blog

My life, cooking, make-up, travel, the joy of home ownership and the occasional rant!

Bison Stroganoff… Yum!

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For dinner I made Bison Stroganoff.  And it is YUMMY!  Extremely rich so only a small portion was able to be consumed today – and I have dinner for the next several days. Which is always a good thing.

Stroganoff is one of those easy dishes that doesn’t require exact measurements – I hate using measuring cups and spoons as it is just more stuff to clean up.  When I give a measurement it is more of an approximation – I eyeball everything.  But don’t worry, I am accurate!

Bison Stroganoff

1/4 cup butter

1/4 cup olive oil (or any kind you want) **Note – I added the oil as bison is extremely lean, if you are using regular ground beef you could probably skip the oil if you prefer.

1 medium sliced onion

2 cloves of chopped garlic

1 pound of ground bison (or any meat/protein – I’ve done this with soy “ground round”)

1 pound of sliced or chopped mushrooms (any type – I used 1/2 button and 1/2 crimini)

1 tsp dried thyme

1 tsp freshly ground black pepper

1 tsp paprika

1 tsp sea salt (adjust to taste)

1/2 cup water

1/2 cup cream (coffee cream or whipping cream)

8 ounces of cream cheese

1/2 or 1 cup of sour cream (to your taste.)

To a large skillet or dutch oven add the oil and butter. Heat up on medium high heat.  Add the onion and cook until it is starting to brown, add the garlic and the ground meat. Stir and watch until meat is starting to brown well – you want it to be browning on the bottom of the pan because that’s all the good flavour!

Add the mushrooms and all the seasonings and stir well.  Turn the heat down to medium. Add the water and put a lid on for five minutes or so.  Stir, make sure to scrape up any brown on the bottom of the pan. If the mushrooms still need a bit more cooking you can add more water if needed, and put the lid back on for a few more minutes.  (The crimini mushrooms stay a lot firmer and hold their shape, compared to the button mushrooms.)

Then add the cream and the cream cheese (cut it up into chunks to make it easier to work with) and stir until blended in and melted. Let the mixture start to bubble.

Last step is to add the sour cream and stir it in.  Let it start to bubble, and immediately remove from the heat.

In keeping with LCHF, I served it over steamed cauliflower.  It would also be good on zucchini, spaghetti squash or steamed cabbage.

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