Braised Bison Sirloin Steaks
Braised Bison Sirloin Steaks
A wholesome medley of tender veggies intermingles with thick slices of bison sirloin steak for a healthy main course—a western favorite the whole family will love.
- 36 oz bison sirloin steaks
- 3 tbsp vegetable oil
- Salt and pepper to taste
- 1 medium yellow onion, diced
- 2 cup water
- 3 tsp beef base, OR
- 5 beef bouillon cubes
- 8 oz baby carrots
- 4 plum tomatoes
- ½ lb fresh green beans
- 8 oz button mushrooms, cut in half
- Sear bison steaks in a Dutch oven, or heavy-bottomed saucepan with vegetable oil over medium-high heat. Turn the bison steaks often to brown on all sides.
- Remove steaks when browned, and season with salt and pepper.
- Add onions and brown them as well.
- Reduce heat to a simmer, and add water and bouillon. Return steaks into onion mixture 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.
