Bison Hamburger Steak In Vegetable Stock Gravy Recipes

BISON HAMBURGER STEAK IN VEGETABLE STOCK GRAVY

Steps:

• Patty up Ground Bison, should have about 8 patties.
• Put a little Olive oil in a non stick frying pan and put on medium heat.
• Add patties to pan.
• While they are frying on the first side, sprinkle them with the Onion Powder, Garlic Powder, Ground Red Pepper and Sea Salt.
• After they have browned, flip them over and season the other side.
• You don't want to cook the burgers all the way through, just brown the outside good.
• While burgers are cooking, in a separate saucepan add the 2 packages of Vegetable Broth and heat.
• Take a tablespoon of Cornstarch and add it to the water in a glass or cup and stir until blended, then add to the Vegetable Broth and stir till the mixture thickens.
• Once Gravy is thickened, turn browned Bison patties on low and pour gravy over the top of them and into the pan.
• Cover and cook about 30 minutes. If you live in a high altitude, you may have to adjust the cooking time.

BISON STEAKS WITH MUSHROOM SAUCE

Steps:

• Season bison steaks with salt and pepper, to taste.
• Heat oil in a skillet over high heat.
• Sear steaks in oil until light brown on each side, about 3-4 minutes per side.
• *Note: the cooking time for the bison will vary depending on the thickness of your steaks. Bison should never be cooked more than medium because otherwise it will get too tough.
• When bison is done cooking, remove from skillet and keep warm.
• Add mushrooms, butter, and garlic to meat drippings in skillet.
• Cook about 5 minutes at medium high heat.
• Reduce heat to low. Sprinkle mushroom mixture with flour and stir well to ensure that all flour is absorbed.
• Add water, white wine, and Worcestershire sauce to the skillet. Stir well to incorporate liquids into mushroom mixture.
• Top steaks with mushroom sauce and enjoy!

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.