Buffalo Stroganoff

Buffalo Stroganoff
  • 2 pounds buffalo London Broil or Sirloin Steak, trimmed and cut into thin strips
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon pepper
  • 3 tablespoons butter
  • 1 cup chopped onion
  • 1 garlic clove, minced
  • 10 ounces broth
  • 1/2 teaspoon ground mustard
  • 3 tablespoons chili sauce
  • 1 pound sliced fresh mushrooms
  • 2 cups sour cream
  • hot cooked noodles
  • minced fresh parsley, for garnish
  1. In a large resealable plastic bag, combine the flour, salt, paprika and pepper. Add buffalo and shake until well coated.
  2. In a large skillet, melt butter. Brown meat in batches. Remove and keep warm. Add onion and garlic to the pan; cook until tender. Return meat to the skillet. Add the broth, mustard, chili sauce and mushrooms; cover and cook until the meat is tender, about 1 hour.
  3. Just before serving, stir in sour cream. Heat through, but do not boil. Serve over noodles. Garnish with parsley.