This strognaoff is made with gluten-free fusilli pasta, bison meatballs, spice mixture, mushrooms and goat's milk skyr (besos) from Bee Tree Farm.
Preheat the oven to 350 degrees F.
Measure out your spice mix and combine in a small bowl. Set aside.
Wash the mushrooms and wipe down with a paper towel. De-stem. Finely chop some for the meatballs. Slice the remaining mushrooms for the stroganoff sauce.
First get the meatballs started. In a medium bowl mix together the gluten-free bread crumbs, finely chopped mushrooms, steak seasoning, and the egg. Work in the bison with your hands until everything is well combined. Make medium sized meatballs.
Place on a grill pan or baking sheet and cook in the oven for about 25 minutes.
Heat olive oil in a 3.5-quart Dutch oven over medium high heat. Add the sliced mushrooms and cook, stirring constantly, for about 5-10 minutes or until all the juices have released.
Add the beef broth, pasta and spice mixture. Bring to a boil, cover and turn the heat down to medium low. Simmer for about 15 minutes, stirring every so often.
Remove from heat and stir in the skyr (besos). Add the cooked meatballs and stir. Taste for salt and pepper. Serve garnished with some freshly chopped chives.
If you can't find a locally made goat milk skyr, you could use a sour cream substitute. Maybe a goat milk cottage cheese that is pureed. Or vegan sour cream products.