Bison Steak Too Dry? Sour Cream and Mushrooms Turn Buffalo Steaks Into Powerhouse Meal

Grassfed bison steak or buffalo steak--whatever you choose to call it--can turn out tough and dry if you cook 'em too long or too fast. Recipes for buffalo should call for low and slow cooking. That's because grassfed bison is naturally lean with little or no fat. You won't be disappointed with a moist heat recipe.

Ingredients:

3 pounds grassfed round steak
1 clove garlic
1/2 cup flour
2 1/2 teaspoons salt
1 tablespoon paprika
1 cup sliced onion
1 cup sliced mushrooms
1/4 cup butter, grassfed if you can get it
1/2 cup hot water
1 cup sour cream

Procedure:

Cut meat into 1 inch thick slices, about 6 or 8. Rub the cut side of garlic onto each slice. Mix flour, salt, paprika and pound into meat.

In a heavy frying pan brown onions and mushrooms in melted butter. Add meat and brown on both sides. Add water and cover. Cook over LOW heat for about 30 to 40 minutes or until tender. Add more water if necessary. Pour sour cream over meat. Cover the meat again and simmer for about 10 more minutes.

Make 6 or 8 juicy servings.

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