Buffalo Stroganoff

Stroganoff has been a staple in our house for many years. It's relatively easy to prepare but certainly sounds elegant.

INGREDIENTS:

  
1 pound stew meat

4 oz fresh mushrooms

1 small yellow onion

Sauce:

Dash black pepper

1/8 tsp garlic powder

1/2 Tbsp Worcestershire sauce

3/4 cup beef broth or stock

1/2 Tbsp ketchup

Roux:

2-1/2 Tbsp flour

3-4 Tbsp apple juice

1/4 cup sour cream

PREPARATION:

Cut the stew meat into 3/4" by 1/2" slices removing and fat and cartilage. Peel and finely dice the onion. Wash the mushrooms and slice thinly.

Sauce:  Combine the garlic salt, pepper, Worcestershire sauce, beef broth and ketchup.

Roux: Combine the flour and apple juice in a small bowl, whisking vigorously to combine well. The roux should be thick but still pour able so add a tbsp of apple juice a little  at a time to thin as needed.

COOKING:

Place the stew meat, salt, pepper and onion in the Dutch oven. Stir to distribute the seasonings and onion. Pour the sauce over the meat.

Cook for 2 to 2-1/2 hours, add the sour cream mixing to combine. Continue cooking for 2 to 2-1/2 longer over medium heat. About 30 minutes before serving. Pour the Roux into the Dutch oven, stirring rapidly to mix with the stew meat and juices, avoiding lumps. Add the mushrooms and stir. Cook on medium for 30 minutes, stirring.

Serve over egg noodles

The stroganoff can be frozen. Thaw the Stroganoff in the refrigerator, this will take 24 hrs. then and reheat over medium-low heat in a saucepan. Don't Microwave it.

* beef may be substituted

Charcoal Grilled Chateaubriand

Of course the tenderloin steak (Buffalo or beef) is one of the most expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose. Remember Chateaubriand* is a recipe and not a cut of meat.

INGREDIENTS:

1 center cut Tenderloin (approx. 1 to1-1/2lb.)

Ground black pepper
2 tablespoon butter, softened
Sprigs of fresh tarragon

PREPARATIONS:

Wash the roast and trim the excess fat. Melt the butter in a small pan over medium heat until it turns a bit cloudy and bubbly. Paint the roast with the melted butter and season it with fresh ground pepper to taste.

Fill your chimney starter about ¼ full and set it ablaze. (3 ½ to 4 scoops)

GRILLING:

When the coals are ready, dump them into the grill and let the grids heat for a few minutes. Paint the grids CAREFULLY with the remaining butter where you will place the roast. Have a spritzer handy!
Place the meat on the grids with the charcoal elevater to within 3 to 4" of the gids. Do not move it at all for at least 3 minutes. Again paint an area of the grids with butter, then using tongs, carefully move the tenderloin there on its side and brown it for 3 minutes. Repeat the same browning process on all exposed surfaces of the meat.

Now lower the charcoal all the way down and place the tenderloin onto the center of the grids on a newly painted area.Close the cover and roast the beef 10 minutes for medium-rare (125 deg), 15 minutes for medium (130deg), and 20 minutes for medium-well. Transfer the chateaubriand to a cutting board, lightly tent it with a single layer of foil, and allow it to rest, untouched, for 10 minutes.

Serve the chateaubriand, sliced on the diagonal. and garnish with Terrigon stalks.

*Chateaubriand is a juicy-on-the-inside, seared and roasted beef tenderloin with wine sauce frequently ordered for a table of two at French restaurants. This chateaubriand recipe is not the traditional version of the restaurant favorite, as it is grilled and not searved with the usual sauce and chateau potates.

Chateau potatoes are potatoes cut to the approximate size of large olives, sauteed in butter until they are well-saturated, then put in a 350-degree oven to bake to a golden brown and served with a sprinkling of chopped fresh parsley.

Grilled Buffalo Strips

As I've said many times, buffalo(bison) is a versatile main dish. Here we slice it thinly, marinate it in an "oriental" marinade, then thread the strips onto skewers and grill it over charcoal. What a different flavor and treat, just don't over-cook them.

 

INGREDIENTS:

1 lb Buffalo (Sirloin or other flat cut)

parsley sprigs for garnish

Marinade:

1 Tbsp Oriental Sesame Oil

2 Tbsp Red Wine Vinegar

½ Tbsp honey

3 Tbsp Soy Sauce - reduced sodium

½ Tbsp dark brown sugar

2 garlic cloves

4 dried red peppers - flaked

PREPARATION:

If you are using Bamboo skewers, soak in water at least 1 hour. (about 16)

 

Wash the Buffalo removing grizzle etc. Cut the buffalo into ¼" thin strips* (flying fingers technique) about 1inch wide by 3 to 5 inches long and place in a Zipper bag.

Peel the garlic and squeeze with a press. (Red Pepper flakes) Cut the red peppers in 4 pieces, remove as many seeds as practical, then crush the pieces; combine with the other Marinade ingredients in a bowl and blend well. Pour the marinade over the meat in the bag and massage to coat all the pieces thoroughly,  refrigerate for 2 hours, no longer.

Prepare the chimney starter and set it ablaze 15 to 20 min. before grilling

Remove the strips from the marinade and thread them onto skewers accordion fashion. Let the skewers rest in the marinate until grilling; then discard the used marinade!

GRILLING:

Dump the starter into the grill spreading the coals a little. Replace the grill grids and allow them to heat for a few minutes. Coat the cooking area with olive oil.

Place skewers on a grill grids and grill for about 2-3 minutes on each side until slightly charred.

Garnish with parsley sprigs. Serve immediately

* I also use a meat slicer to get consistently thin pieces.

Buffalo Stew

Although Stew is not particularly gourmet, I’m presenting it here as another example of the versatility of Buffalo (Bison). This is an old family recipe adapted for buffalo.

INGREDIENTS:

1 lb bison stew meat cut
4 carrots
4 medium potatoes
2 medium shallots
2 tbsp flour
2 Tbsp extra virgin olive oil
1 Tbsp Butter
2-1/3 cups stock (chicken, vegetable, or bison)
1/4 tsp freshly ground black pepper
2 tbsp fresh parsley

PREPARATION:

Clean the meat of any grizzle or fat and cut into 1 to 1 1/2 inch pieces. Place the flour in a dish and coat the bison with it. Peel and finely slice the shallots. Wash and peel the carrots and potatoes then dice them. Wash the parsley shaking off the water and finely chop.

COOKING:

Set a 6 quart Dutch oven over a medium high heat. When warm to the touch add 2 tbsp olive oil and continue heating and add the butter. Once hot add the stew meat. Allow meat chunks to sear for 2 to 3 minutes on each side before turning. Watch carefully, adjust heat down if necessary. It should take 10 to 12 minutes. Add the shallots over medium heat, sauté shallots stirring to combine.

Add the stock, pepper, and parsley. Increase heat and stir until pot comes to a near boil, giving everything a quick stir. Cover and reduce heat to just a simmer and Cook for about 2 hours, or until meat is fork tender. Add more pepper if needed. Add the potatoes and carrots and simmer for another hour.

Thin the gravy with some warm water or additional stock if necessary.

Corn bread or Seed Cake* is a good go with.

* Recipe in the future, It's from the Medieval Times

Buffalo Bourguignon

Beef Burgundy has been around for years, originally started as a “peasant dish” and gradually progressed to haute cuisine status. This is our adaptation of the original by Auguste Escoffier to include buffalo/ bison.

INGREDIENTS:

3/4 lb boneless buffalo chuck roast
8 small crimini mushrooms
1 Tbsp butter
1 Tbsp olive oil
1 clove garlic
1 med carrot
1 med shallot
1 tsp fresh thyme
¾ tsp fresh marjoram

1 bay leaf

7 small pearl onions

¼ tsp fresh ground pepper
½ cup water
1 cup burgundy wine
1 Tbsp flour
½ cup chicken broth

Hot cooked noodles as needed

PREPARATION:

Wash the buffalo remove any fat or grizzle and cut into 3/4- inch cubes, or use stew meat; rolling in flour to coat. Peel and finely mince the garlic. Wash, peel and cut the carrot into ¾ inch pieces. Peel shallot and mince. Wash the thyme and marjoram shaking off the water, strip leaves from stem and chop. Wash the mushrooms pat dry and slice into ¼” slices.

COOKING:

Set a sauté pan over medium heat, when quite warm, add the olive oil and butter allowing it to melt. Add the meat and brown over medium heat. When brown all over, add the ground pepper followed by the shallots, garlic, bay leaf, thyme, marjoram, wine, mushrooms and enough water to cover.

Cover the pan and simmer for 1½ hours adding as chicken broth needed to keep the meat covered. Mix 1 Tbsp of flour with water and add to the pan along with the carrots and pearl onions. Cover and simmer for another hour on low ‘till tender. If the liquid boils of to where the meat is exposed, add more chicken broth to bring up the level. Discard bay leaves. Garnish with parsley or thyme sprigs. Serve with noodles
Adapted from an original recipe by: Auguste Escoffier

Buffalo/Bison The Better Alternative.

Lets look into the wonderful world of Buffalo/Bison. The meat from these animals is almost free of fat and healthy for you. Bison are not fed any Antibiotic and don’t spend much time on “feed lots”.
Speaking from experience over the last 8 years, we have eaten NO beef and have replaced it with Buffalo in all recipes that were made with beef. Now I’m not going to try convincing you that it was effortless! Buffalo is so lean it cooks about 20 to 25% faster.
At first blush, what little fat that is on the outer surface of steaks and roasts, at times does have a different taste, however the lean has a much fuller flavor, reminiscent of the beef of the 50’s and 60’s when it tasted like beef .

Grilling a steak or burger is a delight. The first time Please DON’T add anything – just grill the meat.

Buffalo burger: make a fairly thick patty with about 1/3 - ½ lb. of fresh ground. (I mean fresh ground in the store, not delivered to the store factory ground). The reason for that is the contamination present in our food supply comes from the factories where the meat is exposed to pathogens during the cleaning of the last little bit of “lean” from the bones and carcas, along with nicking organs at times.

Fire up the charcoal, get it up good and hot, rub the grill grids with olive oil and put on the burgers. Grill to the following temps. The times are approximate for a 1” thick burger, adjust accordingly.

Rare: 6-8 min 125° to 130° F
Medium-Rare: 8-9min 130° to 140° F
Medium: 10-12 min. 140° to 150° F
Medium-Well: 12-14 min 150° to 160° F
Well Done: Not Recommended



Buffalo Steak: again all your favorite cuts are available ableit somewhat more expensive the Supermarket sale price…. But for a comparable cut of the same quality not a great deal different. Don’t forget Buffalo is closest to the Prime beef then any other grade. My suggestion is to have a steak less often and just have a better Buffalo steak when you do.

Here again Please ABSOLUTELY NO SIPCES or sauces the first time give it a chance. Do wash the steaks thoroughly and trim of most of the fat if present. Fire up the charcoal good ‘n hot, oil the grill grids with olive oil, let them heat for a couple of minutes for grill marks and put on the steaks. Grill to the temperatures as follows for a 1” thick cut.

Rare 120 to 125 deg. Center is bright red, pinkish toward the exterior portion. 6 min.
Medium Rare 130 to 135 deg. Center is very pink, slightly brown toward the exterior portion: 8 min.
Medium 140 to 145 deg. Center is light pink, outer portion is brown: 10 min
Medium Well 150 to 155 deg. not pink: 12 min.
Well Done 160 deg.+ Uniformly brown throughout- probably tough, not recommended.

I find the New York strip to be better then a “T”- bone or Porterhouse.

And of course an 8 oz. Buffalo Fillet is to die for.
Other ways to prepare Buffalo/Bison will be presented as time goes on.

Swedish Meatballs - Buffalo

Buffalo adds just a touch more flavor to a traditional dish.


INGREDIENTS:

1 lb ground bison (buffalo)
1/2 onion
1/2 cup milk
1 egg
10 Tbs. plain bread crumbs (Progresso)
1 /8 tsp sea salt (Just a couple of shakes)
¼ teaspoon allspice
Butter for frying

PREPARATION:

Peel the onion and chop finely. In a large bowl, pour in the milk, the cracker crumbs and spices Allow to soak for a few minutes.

COOKING:

Preheat the oven to 350 deg.

In the skillet, add the onions and brown on low heat in a little butter.
Add the ground bison, onions and egg to the bowl. Mix until thoroughly blended. Chill.

Using a tablespoon scoop out some of the meat mixture. With wet hands, roll the meat into a ball. Place in an oven proof dish Bake for 45 min. at 350 deg.

Makes between 11 and 15 balls depending on size.