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Bison Tenderloin Stroganoff

Beef stroganoff is a historic recipe, with origins dating back to 1870s Russia. The recipe originally involved cubes of beef, mustard and a sour cream sauce. It’s since been widely adapted around the world. Many know it for its comfort-food qualities, with strips of beef and mushrooms, often served over egg noodles.

In our stroganoff, we opted for a lean yet tender cut of bison rather than beef. Bison has a deep red color with less marbling, and some diners detect a sweeter, richer flavor in bison than in beef. Read more about bison here.

We use bison tenderloin for this recipe. This steak stays incredibly tender and succulent, and requires only a light browning before being added to the creamy mushroom sauce. We use a traditional sour cream and mustard blend for a creamy, saucy base, enhanced with a dash of Worcestershire sauce and a sprinkle of dried thyme. You’ll need a little time for the sauce to reduce and thicken near the end, but the result is a comfort food classic perfect for a weeknight dinner.

Bison Tenderloin Stroganoff
Serves 4-6

Ingredients:

4 Tbsp olive oil, separated
1 lb baby bella mushrooms (stems removed), washed and sliced
4 oz shiitake mushrooms (stems removed), washed and sliced
Salt and pepper to taste
1 tsp dried thyme
1 lb Frontière Natural Meats Bison Tenderloin, cut into 1-inch cubes
1 yellow onion, diced
2 cloves garlic, minced
3 c beef broth
1 tsp Worcestershire sauce
1 Tbsp Dijon mustard
3/4 c sour cream
Cooked egg noodles for serving

Method:

Heat a Dutch oven or heavy saucepot over medium-high heat. Add 2 tablespoons of olive oil. Add all mushrooms and season with dried thyme and a pinch of salt and pepper. Sautée until golden, about 10 minutes. Remove mushrooms to a bowl and set aside.

Heat 1 tablespoon of olive oil in the same pot. Add the bison meat the brown for 6-8 minutes, stirring to brown all sides. Add the browned meat to the mushroom bowl.

In the pot, heat 1 tablespoon of olive oil and add the diced onions. Cook for 2-3 minutes. Add the garlic and cook, stirring frequently, for another minute.

Add the beef broth, Worcestershire sauce and mustard and stir to combine. Turn down the heat and simmer, uncovered, for about 15-20 minutes to reduce.

Add sour cream, bison and mushrooms and stir until just heated through. Serve over egg noodles.

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