This rich and creamy stroganoff features seared bison meatballs draped in an earthy four-mushroom sauce spiked with sour cream and served over a bed of buttered egg noodles. The dish is topped with micro greens and freshly chopped chives for a finishing pop of color. Feel free to add your favorite mushroom varieties.
2 tbsp olive oil 454g (1lb)
Rangeland Bison 1 oz meatballs
2 shallots, halved and sliced
227g (8oz) cremini mushrooms
sliced 227g (8oz) shiitake mushrooms, stems removed and sliced
100g (3.5oz) oyster mushrooms, sliced
4 tbsp unsalted butter, divided
2 tbsp all-purpose flour
2 cups beef stock
1 tsp salt 2 tbsp Worcestershire sauce
1 tbsp Dijon mustard, heaping
100g (3.5oz) enoki mushrooms, separated into smaller clusters
5-7 sprigs fresh thyme, tied into a bundle
340g (12oz) broad egg noodles
¼ cup fresh chives, finely chopped
⅓ cup sour cream
Daikon micro-greens, optional
Pour the oil into a large cast iron skillet over medium heat. Once the oil is shimmering, add the meatballs and sear them on all sides. Transfer the meatballs to a plate and set them aside.
Add the shallots followed by a generous pinch of salt to the skillet. Sauté the shallots until just translucent. Stir in the cremini, shiitake, and oyster mushrooms and sauté until the mushrooms are seared and softened. Transfer the mushrooms and shallots to a bowl and set them aside.
Melt half of the butter in the skillet and whisk in the flour to make a roux. Gradually whisk in the beef stock until a smooth sauce forms. Stir in the salt, Worcestershire sauce, and Dijon mustard.
Return the mushrooms and meatballs to the skillet and add the enoki mushrooms and the thyme bundle. Let simmer for 15 minutes.
While the meatballs are simmering, cook the egg noodles according to the package’s directions. Drain the noodles and return them to the pot. Add the remaining butter and the chives and toss to coat.
When the meatballs are done simmering, take them off of the heat and stir in the sour cream. Taste and season with additional salt accordingly.
Divide the egg noodles across 4-6 plates and spoon the stroganoff over top. Garnish with additional chives and micro-greens if using. Serve immediately.