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Gluten-Free Bison Meatball Stroganoff

This strognaoff is made with gluten-free fusilli pasta, bison meatballs, spice mixture, mushrooms and goat's milk skyr (besos) from Bee Tree Farm.

Course Main Course
Cuisine American, Russian
Keyword gluten-free bison meatball stroganoff
Prep Time 10 minutes
Cook Time 25 minutes
Servings 3

Ingredients

Bison Meatballs

  • 3/4 pound ground bison
  • 1/4 cup finely chopped cremini mushrooms (2 oz)
  • 1/2 cup gluten-free bread crumbs
  • 1 egg
  • 1 tsp steak seasoning

Stroganoff

  • 1 tbsp organic olive oil
  • 6 oz organic cremini mushrooms, sliced
  • 6 oz organic gluten-free pasta
  • 3 cups organic beef broth
  • spice mixture (made with mostly organic spices)
  • 6 tbsp goat milk skyr (besos)
  • Finely chopped chives for garnish

Spice Mixture

  • 2 tbsp dried minced onion
  • 2 tsp cornstarch or tapioca starch
  • 2 tsp onion powder
  • 1 tsp dried parsley
  • 3/4 tsp garlic powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp salt
  • Pinch of organic raw sugar

Instructions

  1. Preheat the oven to 350 degrees F.

  2. Measure out your spice mix and combine in a small bowl. Set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

Recipe Notes

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.