Braised Bison Sirloin Steaks

Braised Bison Sirloin Steaks
Staff Writer
Braised Bison Sirloin Steaks

Bison Council

Braised Bison Sirloin Steaks

Braising is a great way to develop tons of flavor over a long period of time. 

6
Servings
105
Calories Per Serving
Deliver Ingredients

Notes

Serving Size: 15.5 ounce (439 grams)

Prep Time: 20 minutes

Total Cooking Time: 6 hours

Ingredients

For the bison steaks

  • Six 6-ounce bison sirloin steaks
  • 3  Tablespoons  vegetable oil
  • Salt and pepper, to taste
  • medium yellow onion, diced
  • 2  Cups  water
  • 3  Teaspoons  beef base, or 5 beef bouillon cubes
  • One 8-ounce package baby carrots
  • plum tomatoes
  • 1/2  Pound  fresh green beans
  • One 8-ounce package of button mushrooms, cut in half

Directions

For the bison steaks

Sear bison steaks in a Dutch oven or heavy-bottomed saucepan with vegetable oil over medium-high heat. Turn the bison steaks often to brown on all sides. Remove steaks when browned and season with salt and pepper. Add onions and brown them as well. Reduce heat to a simmer and add water and bouillon. Return steaks into onion mixture cover and simmer for 4 hours. Add remaining ingredients and simmer for an additional 2 hours or until the vegetables are cooked to your liking.

Nutritional Facts

Total Fat
6g
9%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
2mg
1%
Carbohydrate, by difference
11g
8%
Protein
3g
7%
Vitamin A, RAE
368µg
53%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
15µg
17%
Calcium, Ca
63mg
6%
Choline, total
13mg
3%
Fiber, total dietary
2g
8%
Fluoride, F
14µg
0%
Folate, total
36µg
9%
Iron, Fe
4mg
22%
Magnesium, Mg
24mg
8%
Niacin
2mg
14%
Phosphorus, P
71mg
10%
Selenium, Se
4µg
7%
Sodium, Na
97mg
6%
Water
94g
3%
Zinc, Zn
1mg
13%

Bison Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Bison Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.