★Ingredients
For the Buffalo Steaks:
4 buffalo (bison) steaks, about 6-8 oz each
2 tablespoons olive oil
Salt and pepper to taste
For the Creamy Trumpet Mushroom Ranch Sauce:
1 cup trumpet mushrooms, cleaned and sliced
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon butter
1 cup heavy cream
1/2 cup sour cream
1 tablespoon ranch seasoning mix
1 teaspoon Dijon mustard
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional, for garnish)
My hubby is not a beer lover but he couldn’t resist this dish!
★Instructions
- Prepare the Buffalo Steaks:
- Season the buffalo steaks generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the steaks to the skillet and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Remove the steaks from the skillet and let them rest while you prepare the sauce.
- Make the Creamy Trumpet Mushroom Ranch Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the chopped onion and garlic, and sauté until they become translucent and fragrant, about 2-3 minutes.
- Add the sliced trumpet mushrooms and cook until they are tender and slightly golden, about 5 minutes.
- Pour in the heavy cream and stir to combine.
- Add the sour cream, ranch seasoning mix, and Dijon mustard. Stir well until the sauce is smooth and creamy.
- Season with salt and pepper to taste. Allow the sauce to simmer for a few minutes until it thickens to your desired consistency.
- Serve:
- Place the cooked buffalo steaks on serving plates.
- Spoon the creamy trumpet mushroom ranch sauce over the steaks.
- Garnish with chopped fresh parsley, if desired.
Tips
- You can adjust the thickness of the sauce by adding a bit more heavy cream or reducing it longer.
- For a richer flavor, you can deglaze the skillet with a splash of white wine before adding the cream.
- Serve the dish with roasted vegetables or mashed potatoes for a complete meal.
Enjoy!