Bison Stroganoff Salisbury Steaks
This is such a mutt of a dish, it’s a little ridiculous. I mean, typical food blogger, right? I couldn’t just make one dish and call it a day, I had to make a “hybrid”.
I won’t lie, sometimes I roll my eyes at dishes like this (there’s something to be said for making the classics and making them well instead of mucking them up with a bunch of weirdo ingredients), but this one was sort of begging to be made.
How is it that I’ve never heard of someone combining Beef Stroganoff and Salisbury Steaks? They’re basically a match made in heaven, so it’s not really that weird.
Of course, then I went and subbed bison for the traditional beef and made it weird. But when you have this exchange with your boyfriend:
You’re really not left with much of a choice. Bison it is!
(By the way, there was no exaggeration, you guys. He literally bought nine pounds of ground bison.)
Anyway, for some reason I had Salisbury Steak on the mind last week, and stroganoff is pretty much always a good idea, so I whipped up this little hybrid bastardization of a dish and it was quite tasty! Plus, bison is arguably a better choice than beef – it tends to be quite lean and is generally grass-fed. Wins all around!
Bison Stroganoff Salisbury Steaks
1 lb ground grass-fed bison
1 beef bouillon cube, crumbled
1/3 cup panko breadcrumbs
1/4 t ground mustard
1/8 t ground black pepper, plus extra (to taste) for sauce
1 T Worcestershire sauce + 1 t, divided
5 oz sliced cremini mushrooms
1 small yellow onion, sliced
1/4 t salt
2 cups beef broth
1/2 cup sour cream
1 t cornstarch (optional)
1. Place bison in a large mixing bowl with next six ingredients (through 1 T Worcestershire sauce). Mix gently until completely combined and score into fourths. Form each fourth into oblong “steaks” with your hands.
2. Heat a skillet over medium-high heat spray with cooking spray. Place steaks in skillet and cook for 4-5 minutes per side, until cooked through. Remove from skillet and set aside.
3. Spray skillet with additional cooking spray, reduce heat to medium, and add mushrooms and onions. Sprinkle with salt and cook, stirring frequently, until onions are soft and mushrooms are deep brown and have released their liquid, about 10 minutes.
4. Add broth to the skillet, along with the remaining 1 t Worcestershire sauce and black pepper, and allow to cook until liquid is reduced by half, about 10-12 minutes. If desired, you may create a slurry with 1 t cornstarch and 1 t water and add to skillet if you want the sauce to thicken up further.
5. Remove skillet from heat and add sour cream (you do not want to boil/overheat the sour cream, otherwise it will curdle). Stir to completely incorporate.
6. Add steaks back to the skillet and spoon sauce over them. Serve hot.
I used a non-stick skillet for this recipe, which actually worked out nicely (sometimes I worry about browning with non-stick, but it wasn’t an issue with these steaks). You can use whatever you’ve got, though!
Right about now, your house is starting to smell very, very good.
What is it about the smell of onions and mushrooms sauteing that smells so homey?
As Martha would say, it’s a good thing.
(PS, did you see the hilarious Buzzfeed article about Martha Stewart’s disgusting food photos? I almost peed myself laughing. Read it, it’s amazing.)
That is a nice looking sauce right there.
That’s a nice looking sauce bath right there.
No?…Did things just get weird?
Oh, that’s a meal, my friends.
Not to sound too corny, but as the weather is getting colder and you want a good (but fairly healthy) stick-to-your-ribs meal, this is your dish.
Serve them with some veggies and roasted potatoes and you’ve got yourself a meal.
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