2 1/4 lbs. leftover bison roast cut in strips 1/2" thick 1/3 cup flour 1 tsp. salt 1/2 cup finely chopped onion 1 1/2 cups mushrooms cut in quarters or small pieces 1 clove garlic, finely chopped 2 tbsp. butter 6 tbsp. salad oil (divided) 1 cup beef broth 2 tbsp. Worcestershire sauce 1 cup sour cream Buttered rice or noodles Chopped parsley
Dust meat strips in a bag with flour and salt. Saut� onion, 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.
