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.