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