Anyway dinner was great he made what he is calling Buffalo Stroganoff Casserole.
1 pound ground buffalo meat ( we can get it at Publix now)
4-6 cloves garlic (minced)
1 tsp Kosher Salt
1/2 tsp white pepper
1/8 tsp white pepper
1 tsp olive oil (or vegetable)
1 pound sliced mushrooms (baby bellas if you can)
1 lrg onion (diced)
1/4 cup dry vermouth
16 oz sour cream
1 /12 tbsp course ground dijon mustard
4 cups cooked egg noodles (whole wheat are what he used)
2 tsp "Better Than Bouillon" Beef base (or 2 cubes beef bouillon)
Preheat oven to 350 degrees. Spray 13X9-inch baking dish with non-stick cooking spray.
Place buffalo meat in a large skillet; season with salt and pepper. Brown the meat until it is no longer pink. Drain any fat from the meat (buffalo will have very little) and set aside.
Heat the oil in the same skillet until hot. Add onion and garlic; cook and stir until onion is tender. Add the Vermouth and the beef base or bouillon. Cook for about 2 minutes and add the mushrooms. Reduce the heat and simmer for about 3 minutes. Remove from heat and stir in the sour cream and mustard until well combined. Stir in the buffalo meat.
Put the noodles in the greased casserole dish. Pour the meat mixture over the noodles and stir until well coated. Bake uncovered for about 30 minutes or until heated through.
***This should easily feed about 6 people. Regular ground beef can be substitute for the buffalo meat but the buffalo is very nice and lean.
Try this for a quick meal during the week. He made it between football games!!!