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Export 13 ingredients for grocery delivery
Step 1
Cut steak across the grain into very thin strips, about 1/8 inch thick. Set aside.
Step 2
Combine 1/3 cup flour, salt and pepper in plastic mixing bag. Add the bison slices, shake to coat.
Step 3
Add 2 tbsp olive oil to a large non-stick skillet. Over medium heat, brown the coated bison strips, stirring constantly. Once brown, remove slices and set aside in a warm place.
Step 4
Clean skillet with kitchen towel. Place over medium-low burner; put in 1 1/2 tbsp olive oil. Add onion and cook stirring occasionally for 4 minutes, or until soft and transparent.
Step 5
Add mushrooms and garlic, reduce to low heat, cook and stir for another 3 minutes.
Step 6
Sprinkle and stir in 1/4 cup flour. Add stock, dry sherry, and tomato paste. Blend, increase heat and bring to a slight boil. Stir in browned bison slices and cook for another minute or two.
Step 7
Remove from heat and blend in sour cream. Return to stove just long enough to heat through without boiling.
Step 8
Serve over cooked egg noodles
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