A hearty dish, sure to warm you up when the weather cools down.
- Serves: 8
- Prep Time: 20 minutes
- Cooking Time: 30 minutes
- Difficulty: Moderate
- 1 lb. of cubed fresh or fully thawed bison tri-tip or sirloin tip (cut into one inch pieces)
- 2 tbsp. olive oil
- 2 tbsp. all purpose flour
- 1/4 lb. diced celery
- 1/4 lb. diced carrots
- 2 tsp. minced garlic
- 1/4 lb. diced potatoes
- 1 small can tomato paste
- 2 tsp. caraway seed, roughly chopped
- 2 tsp. paprika
- 2-3 quarts or liters of beef stock (depending on desired thickness)
- Cracked sea salt and coarsely ground black pepper to taste
- 8 tbsp. sour cream for garnish (can substitute with low-fat greek yogurt)
- Toss the cubed bison with flour to coat.
- In a heavy pot, heat 1 tbsp. olive oil to sizzling.
- Saute bison cubes until browned on all sides, remove to a separate dish and cover.
- Put the second tbsp. of olive oil into the pot and add the chopped vegetables (except the potatoes) and caraway seed. Saute just until vegetables are slightly softened.
- Add browned bison chunks back into the pot.
- Stir in paprika until well blended with the bison and vegetables.
- Mix in tomato paste and beef stock.
- Bring the mixture to a soft boil and then immediately reduce to a simmer.
- Add potatoes and simmer for an additional 20-30 minutes until the potatoes are cooked.
- Season with sea salt and cracked pepper as needed.
- Ladle into serving bowls and top with a dollop of sour cream (or yogurt) dusted with a sprinkle of paprika.
Recipe courtesy of The Bison Council