I love this meal and my family does too. Not only is it so tasty it’s easy to prepare and something I can put together during the quietness of nap time. I use stew meat and find it gets nice and tender but you’re welcome to replace it with any steak or roast cut. 

Bison Stew Meat
Bison Stew meat


  • 3 tablespoons (45 ml) all-purpose flour
  • 1 1/2 lbs (675 g) bison stew meat
  • 3 tablespoons (45 ml) oil
  • 2 onions, thinly sliced
  • 1 lb (454 g) white button mushrooms, sliced
  • 3 tablespoons (45 ml) butter
  • 3 cloves garlic, chopped
  • 1/2 cup (125 ml) red wine
  • 1 cup (250 ml) bison broth (or substitute for beef broth) 
  • 1 tablespoon (15 ml) whole-grain mustard
  • 1/2 teaspoon (2.5 ml) paprika
  • 3/4 cup (180 ml) 10% plain yogurt or 14% sour cream
  • Chopped flat-leaf parsley, to taste
  • Chopped fresh chives, to taste
  • Salt and pepper 
  1. In a bowl, dust meat with flour.
  2. Heat the oil in a large skillet over high heat. Brown the meat in small batches in the hot oil and season with salt and pepper. Transfer meat to the slow cooker as you go.
  3. In the same skillet, brown onions and mushrooms in butter. Season with salt and pepper. Add garlic and cook for 1 minute. Deglaze with wine then add to slow cooker. Add remaining ingredients to the slow cooker except for yogurt and herbs. Stir well.
  4. Cover and cook on low for 4 hours.
  5. Just before serving, add yogurt and adjust seasoning. Serve on egg noodles and sprinkle with herbs.
Bison stroganoff on egg noodles served on a square white plate

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