Curried Bison Rolls
Source of Recipe
Intl Bison
List of Ingredients
Vegetable cooking spray
1/2 cup shredded zucchini
1/4 cup shredded carrot
1/4 cup minced green pepper
1/2 teaspoon dried thyme
6 (4-ounce) bison cube steaks
1 (8-ounce) can no-salt-added tomato sauce
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
6 cups cooked long-grain rice (cooked without salt or fat-add 1/2 teaspoon ground saffron or ground turmeric to color the rice as it cooks)
2 tablespoons chopped fresh parsley
Recipe
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add zucchini and next 3 ingredients; saute until tender.
Spread vegetable mixture evenly over steaks, spreading to within 1/2 inch of sides. Carefully roll up steaks, jellyroll fashion; secure with wooden picks.
Coat skillet with cooking spray; place over medium-high heat until hot. Add steak rolls, and brown evenly on all sides. Remove steak rolls from skillet. Drain and pat dry with paper towels. Wipe drippings from skillet with a paper towel.
Return steak rolls to skillet. Combine tomato sauce and next 3 ingredients; pour over steak rolls. Bring to a boil; cover, reduce heat, and simmer 1 hour or until meat is tender.
To serve, spoon 1 cup rice onto each individual serving plate. Remove wooden picks from steak rolls. Place a steak roll over rice on each plate, using a slotted spoon. Stir chopped parsley into tomato sauce mixture. Spoon tomato sauce evenly over steak rolls. Yield: 6 servings
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