Bison Stroganoff

Ingredients:

• 2 ¼ lbs (1 kg) leftover bison roast cut in strips 1/2 inch thick
• 1/3-cup flour (75 ml)
• 1 tsp salt (5 ml)
• 1/2 cup (125 ml) finely chopped onion
• 1-½ cups (375 ml). mushrooms cut in quarters or small pieces
• 1 clove garlic, finely chopped
• 2 tbsp. (30 ml) butter
• 6 tbsp. (90 ml) salad oil (divided)
• 1-cup (250 ml) beef broth
• 2 tbsp. (30 ml) Worcestershire sauce
• 1 cup ( 250 ml) sour cream
• Buttered rice or noodles
• Chopped parsley

Instructions:
Dust meat strips in a bag with flour and salt. Sauté onions, mushrooms and garlic in 2 tbsp. each of butter and oil in a large frying pan. Remove vegetables from pan. Add remaining oil to pan; brown meat quickly in heated oil, then remove from pan. Combine remaining flour mixture with drippings. Stir in broth and Worcestershire sauce; cook until thickened. Blend in sour cream and heat slowly. Add meat and vegetables and heat, but do not boil. Serve over rice or noodles, sprinkle with parsley. Yields 4 - 5 servings