2 pounds of buffalo stew meat
1/4 cup of flour
1 teaspoon of salt
1/4 cup of olive oil
2 to four cloves of garlic, finely minced
1 medium onion, finely chopped
12-16 oz. of sliced mushrooms
2 tablespoons of tomato paste
1 tablespoon of boullion paste
2 cups of boiling water
1 cup of dry white wine
1 pint of sour cream
1 10 oz. package of wide egg noodles cooked as per instructions on package.
Pour the flour and salt into a plastic bag, add the buffalo stew meat and shake well to evenly coat the meat with the flour mixture.
Heat the olive oil in a dutch oven, add the minced garlic. Add the stew meat and brown well. Add the onions and cook until they are slightly browned. Add the mushrooms and continue to brown the meat mixture being careful to not allow it to stick on the bottom of the dutch oven. Browning as dark as possible without scorching is the key to a rich flavor!
Stir the tomato paste and boullion into the water and pour into the meat mixture. Add the cup of dry white wine. Cover and simmer until meat is tender which takes about two hours. I prefer putting the dutch oven into an oven heated to 275 degrees for slow cooking. Or, you could slow cook the meat in a crock pot.
When the meat is tender, stir in the sour cream and allow it to thoroughly heat. Please don't allow to boil or the sour cream will curdle.
Serve over the prepared hot noodles.
This makes about eight servings.
-Georgia
Georgia's Buffalo Stroganoff