Buffalo Stroganoff


1 pound ground buffalo meat

4-6 cloves garlic (minced)

1 tsp kosher salt

1/2 tsp black pepper

1/8 tsp white pepper

1 tsp olive oil (or vegetable oil)

1 lb sliced mushrooms (baby bellas if possible)

1 lg onion (diced)

1/4 cup dry vermouth

16 oz. sour cream

1-1/2 Tbsp course ground dijon mustard

4 cups cooked egg noodles (we use whole wheat noodles)

2 tsp "Better Than Bouillon" Beef base (or 2 cubes beef bouillon)


  • Preheat oven to 350°
  • Spray a 13 X 9 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 will easily feed about 6 people.

***Regular ground beef can be substituted for the buffalo meat but the buffalo meat is very nice, low in fat and extra lean.

Shopping List (items you will need)

Buffalo meat

mushrooms (baby bella preferably)

dry vermouth

sour cream

coarse ground dijon mustard

egg noodles (preferably whole wheat)

"Better Than Bouillon" beef base

Pantry Items (items you may already have)


kosher salt

black pepper

white pepper

olive oil


sour cream