Buffalo Steaks With Sweet Potatoes Cornbread And Gravy Recipes

COUNTRY FRIED STEAKS WITH SWEET ONION GRAVY

Steps:

• In a shallow bowl, stir together the flour, cornstarch, onion powder, garlic powder, salt, black pepper, and cayenne pepper until thoroughly mixed. Remove 1/3 cup of the flour mixture, and set aside. Gently press the cube steaks into the remaining flour mixture in the bowl until well coated on both sides.
• Heat butter and olive oil in a large skillet over medium heat until the foam subsides on the butter. Gently pan-fry the steaks until the coating is browned, about 4 minutes per side. Turn only once. Remove the steaks to a platter.
• Spread the onions out into the skillet with the remaining oil and butter, and cook over medium heat until the onions are translucent, 5 to 7 minutes, stirring often. Sprinkle the reserved flour mixture over the onions; cook and stir for 1 more minute, then pour in the beef stock and milk. Bring the mixture to a boil, stirring constantly until the gravy is thickened. Scrape the pan well to dissolve any flavor bits left in the bottom. Return the browned steaks to the gravy mixture, then push them down into the gravy. Cover the skillet, reduce heat to low, and simmer until the steaks are very tender, about 45 minutes, stirring occasionally.

BUFFALO CHICKEN-STUFFED SWEET POTATO RECIPE BY TASTY

Steps:

• Using a fork, poke holes in the top of the sweet potato. Microwave on high for 10 minutes.
• While the sweet potato is heating, season chicken breast with salt and pepper.
• Heat olive oil in a large pan over medium heat. Add the chicken and cook until browned, about 4 minutes.
• Transfer the chicken to a bowl and shred with a fork. Drizzle with buffalo sauce and toss until well coated.
• In a bowl, add the Greek yogurt, chopped green onion, salt, and black pepper and stir to combine.
• Cut sweet potato open lengthwise and fill with buffalo chicken, then top with crema and garnish with sliced green onions.
• Enjoy!

BUFFALO STEAKS WITH PICKLED CORN SALAD AND HOTTISH SAUCE

Steps:

• Marinate the steaks: Combine the parsley, shallot, rosemary, thyme, garlic and peppercorns in a small bowl. Add enough olive oil to cover. Place the steaks in a container or large zip-top bag, add the marinade and toss to coat. Refrigerate overnight.
• Make the corn salad: Place the corn in a nonreactive bowl. Combine the white wine vinegar, sugar, 1 teaspoon salt and the turmeric with 1/4 cup water in a small nonreactive saucepan and bring to a boil. Pour over the corn, cover with plastic wrap and refrigerate overnight.
• Make the hottish sauce: Coat the bottom of a large saute pan with canola oil and set the pan over medium heat. Add the onion, bell peppers, garlic and jalapeno and sweat the vegetables until limp, 5 minutes. Add the chili powder and cayenne; toast the spices about 2 minutes. Add the tomato juice, red wine vinegar, mustard and 1 cup water. Reduce the heat to low and cook until the sauce reaches the consistency of ketchup, 10 to 15 minutes. Transfer to a blender and puree until completely smooth. Add 1/4 to 1/2 cup water to loosen the sauce, if needed. Season generously with kosher salt. (The sauce can be made up to 3 days ahead; cover and refrigerate.)
• Preheat a grill to medium high. Remove the steaks from the marinade and season well with kosher salt and black pepper. Grill approximately 4 minutes on each side for medium rare. Let rest while you finish the corn salad.
• Drain the corn. Add the olive oil and lime juice and let sit 5 minutes, then add the bell peppers, shallot, tarragon, parsley, Amber spice mix and 1 tablespoon of the hottish sauce. Season the steaks with a little flaky sea salt. Serve with the corn salad and a little hottish sauce on the side.

POTATO CORN BREAD

Steps:

• Preheat oven to 400.
• Mix dry ingredients together, then add wet.
• Poor mixture into greased 9"x13" pan.
• Bake 20-25 minutes, slightly brown on top, or toothpick comes out clean.

MARINATED BISON/BUFFALO STEAKS WITH SAUCE

Steps:

• Combine all the marinade ingredients in a storage container or a Ziploc bag and refrigerate overnight.
• The next day remove steaks from marinade and strain marinade into a bowl and set to one side.
• Heat a small amount of olive oil in a pan to a medium high heat, add steaks to pan and cook for 1 minute each side to sear. Turn heat down to medium and cook for a further 5-6 minutes a side for medium rare. ( My steaks were about 1 inch thick probably 3-4 minutes a side for 3/4 inch).
• Cook longer for more well done steaks, just remember bison meat is very lean and will toughen up if over cooked.
• For the sauce.
• Heat olive oil in a pan, add shallots and saute until soft. Add wine, vinegar, stock, sugar and reserved marinade. Cook until mixture is quite hot, mix a small amount of water to cornflour. Pour cornflour into pan and stir until mixture boils and thickens serve immediately over steaks.
• I served mine with mashed sweet potatoes and garlic buttered vegetables.
• To serve slice steaks into strips and arrange on plate and pour sauce over.

BEEF 'N' GRAVY ON POTATOES

Steps:

• Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 8-10 minutes or until potatoes are tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in garlic powder and onion powder., Prepare gravy according to package directions. Place the potatoes in a large bowl; add the milk, butter, salt and pepper. Beat on medium speed until smooth. Serve beef and gravy over mashed potatoes.