Bison stroganoff with Caboodles

Just had to share this delicious new recipe with y’all! Why do I love it (besides that it is SUPER tasty & easy to make!)? It’s loaded with iron, B vitamins, CLA (fats that help YOUR BODY burn fat) & antioxidants.


  • 1 lb grassfed bison (buffalo), cubed
  • 2 Tablespoons grassfed/organic butter
  • 1/2 leek, thinly sliced
  • 1 cup mushrooms, cubed (I used portobellos)
  • 1/2 cup organic sour cream
  • 1/2 tsp. paprika
  • 1 pinch mace
  • sea salt to taste
  • 1 head green cabbage
  • 1 T. butter to cook cabbage noodles in

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How To:

  1. Add butter and bison cubes to a large skillet on medium-low heat and cover. Cook for 5 minutes (don’t need to stir).
  2. While cooking, chop up mushrooms and leek and add after the bison has cooked for 5 minutes.
  3. Add spices (mace, paprika, and sea salt). Turn the heat to low and let cook with lid on for 10-15 minutes.
  4. While that’s cooking, take out a large skillet. Cut the cabbage in half down the middle and remove the stem/core. Lay each half flat side down and slice from top to bottom in 1/2 inch thick strips.
  5. Melt butter in large skillet and add the cabbage noodles. Cook on medium heat, stirring occasionally, for 8 minutes until fork tender.
  6. Turn heat off of stroganoff and stir in sour cream. Done!


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