A wholesome medley of tender veggies intermingles with thick slices of Bison Sirloin Steak for a hearty main course - a western favorite the whole family will love.

• 6 bison 6 oz. sizler steaks
• 3 Tbs. vegetable oil
• 1 tsp. salt
• 1 tsp. black pepper
• 1 medium onion, diced
• 2 cups water
• 3 Tbs. beef bouillon granules
• 1/2 lb. baby carrots
• 4 plum tomatoes
• 1/2 lb. fresh green beans
• 1/2 lb. button mushrooms

Created by: Chef Forrest D. Waldo, II C.E.C.

Sear the bison steaks in a Dutch oven or heavy-bottomed saucepan with the vegetable oil over medium-high to high heat.

Turn the bison steak often to brown the steaks on all sides. Remove steaks when browned and then add onions and brown them as well.

Reduce heat to a simmer, season with salt and pepper, add water and bouillon. 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.

Per serving: calories 638, fat 23.9g, 34% calories from fat, cholesterol 217mg, protein 81.9g, carbohydrates 23.0g, fiber 7.8g, sugar 11.1g, sodium 341mg, diet points 13.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 4.2, Fruit: 0.0, Bread: 0.0, Lean meat: 10.2, Fat: 2.0, Sugar: 0.0, Very lean meat protein: 0.0

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