Braised Bison Steaks

A wholesome medley of tender veggies intermingles with thick slices of Bison Sirloin Steak for a hearty main course - a western favorite the whole family will love.

6 - High Plains Bison Top Sirloin steaks, 6 oz. each
3 tablespoons vegetable oil
Salt and pepper to taste
1 medium yellow diced onion
2 cups of water
3 teaspoon beef base, or 5 beef bouillon cubes
8 oz. baby carrots
4 plum tomatoes
8 oz. fresh green beans
1-8 oz package of button mushrooms cut in half

Sear the bison steaks in a Dutch oven or heavy-bottomed saucepan with the vegetable oil over medium-high to high heat.

Turn the bison steak often to brown the steaks on all sides. Remove steaks when browned and then add onions and brown them as well.

Reduce heat to a simmer, season with salt and pepper, add water and bouillon. Cover and simmer for 4 hours. Add remaining ingredients and simmer for an additional 2 hours or until the vegetables are cooked to your liking.